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In a large bowl using an electric mixer fitted with whisk attachment, beat the egg whites and cream of tartar together until light and frothy.
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This shouldnt take too long.
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With the mixer still running, slowly pour in 2 tablespoons of sugar.
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Beat this until soft peaks form.
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Set aside for now.
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In a small saucepan, combine water, corn syrup and remaining 2/3 cup sugar.
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Place over medium heat and cook until boiling.
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Once boiling, cook the mixture, stirring as you go, until it reaches the firm ball stage (a note on that below) or when your candy thermometer reads 242-248 F. This should take between 10-15 minutes.
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Immediately remove from heat.
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With the mixer on low, slowly add the hot syrup to the egg white mixture (youll want to drizzle this down the side of the bowl of your egg white mixture to cool it down as it goes in).
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Increase the mixer speed to high once youve added it all, and beat for 5 more minutes.
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Add in the vanilla and continue to beat until the mix looks like your favorite Marshmallow Fluff.
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This should take about 1 more minute.
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Note: What is the firm ball stage?
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When you dont have a candy thermometer, heres what you do ... Drop a small spoonful of your hot liquid into an icy cold glass of water.
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Lift it back up with your spoon.
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If it keeps a ball shape before dissolving again, youre ready to go.
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If it just plops into nothingness, its not ready yet.
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Make sense?
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Serving size based on how many jars of Fluff this would equal.
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So this makes about seven of the 7 ounce jars you can find in the store.
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Yes, it makes a lot!
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Recipe adapted via Martha Stewart.
