Homemade Marshmallow Fluff

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 3/4 cup Golden corn syrup

• Baking & Spices

  • 1/2 tsp Cream of tartar
  • 2/3 cup Granulated sugar
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract

Found on spendwithpennies.com

Description

Ingredients

• 3 large egg whites
• ½ teaspoon cream of tartar
• 2 tablespoons sugar
• ¾ cup golden corn syrup
• ⅔ cup granulated sugar
• ½ teaspoon vanilla extract

Directions

• With a wisk attachment, beat the egg whites and cream of tartar until foamy.
• Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
• Meanwhile, in a saucepan, add ⅓ cup water, corn syrup, and ⅔ cup sugar.
• Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.
• Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten.
• Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
• Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
• Add vanilla extract and beat on high 1 minute
• Store in a tightly sealed container