Marshmallow Fluff
https://www.spendwithpennies.com/homemade-marshmallow-fluff/
Metric
- 3 eggs
- 1/2 tsp cream of tartar
- 135 g sugar, divided
- 75 g water
- 220 g corn syrup
- 1 tbsp imitation vanilla
Volumetric
- 3 egg whites
- 1/2 tsp cream of tartar
- 2/3 c sugar, divided
- 1/3 c water
- 3/4 c corn syrup
- 1 tbsp imitation vanilla
Fit a stand mixer with a whisk attachment. Add the egg whites and cream of tartar and beat on medium speed until foamy. Add 10 grams (2 tablespoons) of sugar and beat until soft peaks form.
In a saucepan, combine water, corn syrup, and the remaining sugar. Cook over medium heat until the mixture reaches 250° F. Subtract 2° for every 1000 feet above sea level.
Turn the mixer back on medium speed and carefully pour the melted sugar into the path of the whisk and beaten egg whites. Once all of the sugar has been added, beat on high for a few minutes, or until thick and fluffy. Add vanilla and continue mixing until fully incorporated. If using pure vanilla, use half.
Should make 1.5-2 quarts.
Notes:
Temperature is critical. Be quick to remove the sugar mixture from heat as soon as it reaches temp.
For a softer, gooier marshmallow, heat to 248° F.