Ingredients for Marshmallow Fluff
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup + 2 tablespoons granulated sugar
- 1/2 cup light corn syrup
- Pure Vanilla Extract
- 1/3 cup water
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How to Make Marshmallow Fluff
- In a clean, grease-free bowl, beat 3 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until light and frothy.
- With the mixer running on low speed, gradually add 2 tablespoons of granulated sugar, beating until soft peaks form.
- In a small saucepan, combine 1/3 cup water, 1/2 cup light corn syrup, and 2/3 cup + 2 tablespoons granulated sugar.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a rolling boil.
- Continue cooking, without stirring, until the mixture reaches the firm-ball stage (240°F on a candy thermometer), about 6-8 minutes. Be careful not to burn.
- Immediately remove the syrup from the heat.
- With the mixer running on low speed, slowly pour the hot syrup into the beaten egg whites, being careful to avoid splashing.
- Increase the mixer speed to high and beat for 5 minutes, until the mixture is thick, glossy, and has increased in volume.
- Add 1 teaspoon vanilla extract and continue beating on high speed for another minute until the mixture resembles marshmallow cream.
- Pour the marshmallow fluff into a clean glass jar with an airtight lid. Store at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
171g
Fat
0g
Carbs
21g
