Homemade Chocolate Marshmallow Cream (Fluff)

Found at preparedpantry.com, this recipe lets you take your marshmallow cream dreams a step further. Suggestions for use included sandwich cookies + layer cake filling & frosting. I cannot help but think this would also be very good as a simple garnish for spec desserts & a kid-pleaser after-school snack when spread on a flour tortilla filled w/banana slices. *ENJOY* (Times & servings were not given & have been estimated. Time for mixture to cool was not included.)

• Ready In: 25 mins
• Serves: 12
• Yields: 12 1 oz servings

Ingredients

• 3  large  egg whites
• 1⁄4 teaspoon cream of tartar
• 2  tablespoons granulated sugar
• 1⁄3 cup water
• 3⁄4 cup light corn syrup
• 2⁄3 cup granulated sugar
• 1⁄2 tablespoon vanilla extract
• 1⁄4 cup  cocoa

Directions

1. In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
2. W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
3. In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
4. Drizzle the hot syrup into the egg whites w/the mixer running on low.
5. Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
6. NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.