Marshmallow Fluff

 So much better than store bought.  Great on a PB sandwich, ice cream, pancakes or waffles.  This is good for 4 weeks.  Do not refrigerate.  

MARSHMALLOW FLUFF

(makes 4 cups)

Ingredients:

*1/3 cup water

*3/4 cup granulated sugar

*3/4 cup corn syrup

*3 large egg whites, room temperature 

*1/2 teaspoon cream of tarter

*1 teaspoon vanilla extract

Directions:

~In a large mixing bowl, add egg whites and cream of tarter.

~In a heavy bottom medium saucepan, add water and corn syrup.

~Turn heat on low, and stir until the sugar has dissolved (this will happen in just a minute or so, don't bring to a simmer yet).

~Insert candy thermometer and turn heat up to medium.

~Simmer until mixture reaches 240 degrees (DO NOT STIR DURNING THIS TIME).

~Remove mixture from stove and set aside.

~Turn your mixer up to a medium speed , and whisk egg whites to soft peaks (about 3-4 minutes).

~Turn mixer down to medium/low and very very slowly pour hot syrup mixture into the egg whites in a small steady stream. 

~When all the syrup is drizzled in, set mixer up to medium/high and whisk until the whites thicken and fluff up (the whites will deflate when you first start, so don't panic).

~Continue whisking for 6-8 minutes, or until the mixture is thick and glossy.

~Add in vanilla, and whisk until the fluff has cooled.

~Store into airtight containers.