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Marshmallow Fluff

Source of Recipe

From "Baking for the Holidays" by Sarah Kieffer


Recipe Introduction

"Marshmallow fluff is the softer side of marshmallows, and I use it in my Hot Chocolate Cake. It is also delicious sandwiched in cookies, and would pair nicely with the Red Velvet Crinkle Cookies."

List of Ingredients

â—¦ 4 large egg whites
â—¦ ½ teaspoon cream of tartar
â—¦ 2 tablespoons cold water, plus ½ cup room-temperature water
â—¦ 1 teaspoon gelatin
â—¦ 1 cup corn syrup
â—¦ 1 cup granulated sugar
â—¦ ¼ teaspoon salt
â—¦ 1 tablespoon pure vanilla extract


Recipe

In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, 2 to 3 minutes. In a small bowl, combine the cold water and the gelatin.

In a medium, heavy-bottom saucepan fitted with an instant-read thermometer, combine the corn syrup, sugar, room-temperature water, and salt. Bring to a boil over medium-high heat until the temperature reaches 240° F; this will take a few minutes. Immediately remove the saucepan from the heat and whisk in the gelatin mixture. With the stand mixer running on low speed, carefully pour the hot sugar syrup along the side of the mixing bowl, being careful not to hit the whisk attachment as you pour.

When all the syrup is in the bowl, turn up the speed to medium-high and continue whisking until the mixture has doubled in volume and is quite thick and glossy, and the sides of the bowl have cooled, 8 to 10 minutes. Add the vanilla and mix until combined. Transfer the mixture to an airtight container and store in the refrigerator for up to one week.

Makes 3 ½ cups