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.

No additional tips available.