Marshmallow Fluff From Scratch

1. 1

   For the sugar syrup: Place sugar and water into a medium/small saucepan with tall sides.

2. 2

   Do not stir.

3. 3

   Heat over medium heat until sugar registers 240 degrees F (soft ball stage) on a candy thermometer.

4. 4

   For the egg white mixture: Place egg whites, sea salt and vanilla in a mixer fitted with a whisk attachment.

5. 5

   Whip on medium-high until soft peaks form.

6. 6

   Slowly add sugar while beating on medium-high.

7. 7

   Beat until medium peaks form.

8. 8

   Reduce speed to medium and slowly add hot sugar syrup to the egg white mixture while beating.

9. 9

   Continue beating egg white/sugar mixture until stiff peaks form.

10. 10

    Reduce speed to low and beat until mixture is cool enough to handle.

11. 11

    Tips: Keep a bowl full of cold water handy in case any sugar mixture gets on the skin.

12. 12

    Soak the dirty bowl in hot water to loosen any sugar.

* Per serving · 4 servings · Values may vary.