Marshmallow Fluff

1. 1

   Beat egg whites and cream of tartar together until light and frothy.

2. 2

   With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.

3. 3

   In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.

4. 4

   Cook over medium heat until boiling.

5. 5

   Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.

6. 6

   Immediately remove from heat.

7. 7

   With mixer on low, slowly add hot syrup to egg white mixture.

8. 8

   Increase mixture speed to high and continue beating for 5 minutes.

9. 9

   Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.

10. 10

    Store in glass jar with air-tight lid on countertop.

No additional tips available.