Ingredients
Ingredients
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup
- 2 large egg whites
- 1 teaspoon pure vanilla extract
Instructions
- Prep: Gather all ingredients and prepare your equipment including a small saucepan with a candy thermometer and a stand mixer with a whisk attachment.
- Heat Syrup: Combine water, granulated sugar, and light corn syrup in the saucepan. Heat over medium heat until the mixture reaches the softball stage at 240°F, monitoring closely with the candy thermometer.
- Whisk Egg Whites: While the syrup heats, place the egg whites in the mixing bowl and beat on medium-high until soft peaks form, approximately 4 to 5 minutes.
- Combine Syrup and Egg Whites: Once the syrup reaches the correct temperature and the egg whites are at soft peak, reduce mixer speed to low and carefully pour the hot syrup slowly down the side of the bowl to prevent cooking the egg whites, allowing the syrup to cool slightly.
- Add Vanilla Extract: After all syrup is incorporated, pour in the vanilla extract to add flavor.
- Whip to Stiff Peaks: Increase mixer speed to high and continue whisking until the mixture holds stiff peaks and is glossy, about 7 to 8 minutes.
Notes
- Use fresh, room temperature egg whites for best volume and texture.
- Pour the hot syrup slowly and carefully to avoid splashing and to temper the egg whites gradually.
- Ensure your candy thermometer is accurate for perfect syrup temperature.
- Store Marshmallow Fluff in an airtight container at room temperature for up to 2 weeks.
- Do not use plastic utensils when handling the hot syrup to avoid melting or contamination.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
