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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Marshmallow Fluff Recipe

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This recipe for Creamy Marshmallow Fluff is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large egg whites
½ teaspoon cream of tartar
¾ cup light corn syrup
⅓ cup water
⅔ cup granulated sugar, divided use
½ teaspoon vanilla extract
Directions:
Directions:
1. Fit a stand mixer with a whisk attachment. Add the egg whites and cream of tartar and beat on medium speed until foamy.
2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
3. Meanwhile, in a medium saucepan, combine water, corn syrup, and the remaining sugar.
4. Cook over medium-high heat while stirring until the mixture reaches firm ball stage (*see notes) or 248°F on a candy thermometer. This step will take about 10-12 minutes.
5. Once the corn syrup mixture reaches firm ball stage, turn the mixer on to medium and in a slow steady stream, pour the sugar syrup mixture into the beaten egg whites in the mixer bowl.
6. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
7. Add vanilla extract and beat on high for 1 minute.
Store in a tightly sealed container.
Personal Notes:
Personal Notes:
** TO TEST FOR FIRM BALL STAGE without a thermometer:
Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water, and it should hold its shape, but quickly flatten.

 

 

 

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