Makes about 3 cups
Total Time: 30 minutes
2 Egg Whites, room temperature
1/4 tsp Cream of Tartar
1/2 cup + 2tbl Corn Syrup
1/2 cup + 2 tbl Granulated Sugar
1/4 cup Water
1 1/2 tsp Vanilla Extract (or other flavoring)
1. Mix the corn syrup, granulated sugar and water in a small saucepan. Place over medium low flame and stir until the granulated sugar is melted.
2. Attach a candy thermometer to the side of the pan and without stirring heat sugar until it reaches 240F. This should take about 5 minutes over medium heat.
3. While your sugar is heating place the egg whites in the bowl of a stand mixer and using the wire whip attachment whisk until frothy, about 30 seconds on medium speed. Add cream of tartar and whisk until soft peaks form. The egg whites need to be in soft peak stage before adding the hot sugar. Try to time soft peaks with the sugar reaching 240F, if the eggs get to soft peaks first, turn mixer off and wait for the sugar.
4. Once the sugar is 240F carefully pour into a 4 cup glass measuring cup. Immediately pour 1/3 of the sugar into the egg whites. Do this while the mixer is OFF. Turn the mixer ON to medium high and whisk for about 20 seconds to temper the egg whites. Turn the mixer OFF and add another 1/3 of the sugar, followed by 20 seconds on medium high speed. Do this one more time with the remaining 1/3 of sugar.
5. Once all the sugar is added turn mixer to high and whisk for 3-5 minutes until the fluff is shiny and doubles in volume.
6. Add vanilla and 1 tsp salt. Use immediately or store in airtight bowl in the refrigerator for up to 2 weeks.
Marshmallow Filling Recipe
Makes about 3 cups
Total Time 5 minutes
3 cups Marshmallow Fluff (recipe above, or store bought)
6 oz Cream Cheese, softened to room temperature
1. Place cream cheese in bowl of stand mixer and mix until creamy. Add marshmallow fluff mix until well blended, scraping the sides of the bowl to incorporate all of the cream cheese.
2. Use immediately as a cake or cupcake filling, or store in an airtight container in the refrigerator for up to 2 weeks.