Marshmallow Fluff

By dogsandwoods on January 01, 2009

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Ingredients

    1. 3 large egg whites
    2. 2.46 ml cream of tartar
    3. 29.58 ml sugar
    4. 158.51 ml sugar
    5. 158.51 ml corn syrup
    6. 4.92 ml pure vanilla extract
    7. 78.07 ml water

Directions

  1. Beat egg whites and cream of tartar together until light and frothy.
  2. With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
  3. In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
  4. Cook over medium heat until boiling.
  5. Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
  6. Immediately remove from heat.
  7. With mixer on low, slowly add hot syrup to egg white mixture.
  8. Increase mixture speed to high and continue beating for 5 minutes.
  9. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
  10. Store in glass jar with air-tight lid on countertop.
 
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