Instructions:

Put  water, sugar and corn syrup in a medium pan. Stir to combine.

Put a candy thermometer in the pot.  Heat over medium/high heat.  Do not stir or crystals will form.

Wipe your mixing bowl and whisk with vinegar (or lemon juice) to remove any grease.  This will ensure your eggs will whip properly and will be stable.

Start whipping the egg whites and cream of tartar when the temperature in the sugar water reaches 225º F.

The egg whites are ready when the thermometer reaches 240° F.  This should take about three minutes.

With the mixer on a slow speed, carefully pour the sugar syrup into the egg whites, slowly pouring down the side of the bowl in a steady stream (see first video).  After all the syrup is in the bowl, add the vanilla, and turn the mixer on high for 7-8 minutes until the mixture is glossy and very thick (see second video).

This fluff is delicious and super easy to make!  It can be used for in so many delicious baked goods. I use it in my whoopie pies, s’mores cake, s’mores brownies, s’mores macarons, and in the filling for my “Hostess” cupcakes.

I hope you make this delightful and oh so tasty marshmallow fluff!  If you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your creations!