✨ Homemade marshmallow fluff might just be my new favorite thing… And yes, I had to go full cozy

Ingredients

• 2 cups Granulated Sugar (for syrup)
• 0.5 cup Light Corn Syrup (helps prevent crystallization)
• 0.25 cup Water (for syrup)
• 2 teaspoons Unflavored Gelatin (dissolved in water)
• 4 large Egg Whites (room temperature)
• 0.25 teaspoon Cream of Tartar (stabilizes egg whites)
• 1 teaspoon Vanilla Extract (flavor)

Instructions

1. Measure and Prepare Ingredients

   Gather all ingredients, measure them into separate containers, and set the mixing bowl aside.

   Time: PT2M

2. Bloom the Gelatin

   Sprinkle the gelatin over 2 tablespoons of cold water in a small cup and let it sit for 5 minutes until it swells.

   Time: PT5M

3. Make the Hot Sugar Syrup

   In the saucepan combine granulated sugar, corn syrup, and 1/4 cup water. Place over medium heat, stir until sugar dissolves, then attach the candy thermometer and bring the mixture to 240°F (soft‑ball stage).

   Time: PT10M

   Temperature: 240°F

4. Whip Egg Whites to Soft Peaks

   While the syrup is heating, separate the egg whites into the mixing bowl, add the cream of tartar, and begin whipping on medium speed until the whites become foamy and form soft peaks.

   Time: PT5M

5. Combine Syrup and Egg Whites

   When the syrup reaches 240°F, turn the mixer to high and slowly drizzle the hot syrup into the egg whites in a thin, steady stream, aiming for the side of the bowl to avoid splatter. Continue beating until the mixture becomes glossy and holds stiff peaks.

   Time: PT5M

6. Add Vanilla

   Add the vanilla extract and beat for another 30 seconds just to incorporate.

   Time: PT2M

7. Cool and Store

   Transfer the marshmallow fluff to an airtight container. Let it sit at room temperature for a few minutes to set, then refrigerate if not using immediately.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

30g

Fat

0g

Fiber

0g