Homemade Marshmallow Fluff

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• Step 1

  Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.

• Step 2

  Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.

• Step 3

  Place egg whites and cream of tartar in the bowl of a stand mixer.

• Step 4

  When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.

• Step 5

  When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.*

• Step 6

  Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.

• Step 7

  Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.

• Step 8

  Add in vanilla and whip until the fluff has cooled.

• Step 9

  Pour into an airtight container and store for up to 2 weeks at room temperature.**

• Step 10

  NOTES:
  *The sweet spot for this is getting the sugar stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
  **The spread can be rewhipped by hand if it becomes flat.

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