Marshmallow Fluff From Scratch
Ingredients
¾ cup granulated sugar
⅔ cup light corn syrup
4 large egg whites (make sure no yolks get in)
½ tsp cream of tarter
A pinch of salt
1½ tsp vanilla
Directions
Make a double broiler with a saucepan with about an inch an a half of water, making sure that pan is deep enough that no water touches the bottom of the stand mixer.
Place on medium low, heat water until it begins to simmer. You don't want it to boil, only simmer.
Combine egg whites, cream of tarter, sugar, corn syrup and salt and whisk together. Once mixed, place on top of simmering water and constantly stir. You will stir this until it reaches 160 degrees on a digital thermometer. If you don't have one, you can rub the mixture between your fingers. If you don't feel any granulation, it should be done. This will take some time of constant stirring.
Remove from heat at 160 degrees and move back to the stand mixer.
Using the whisk attachment, whip this together until you reach stiff peaks. This will take about 5 to 10 minutes. Once peaks are there, then add in the vanilla extract, mix until til combined and enjoy! You can use this for piping on cakes, making cookie sandwiches like these Flutternutters, or anything in between.
