Marshmallow Fluff

In a clean, dry mixing bowl, beat egg whites and cream of tartar until soft peaks form.

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Combine sugar, corn syrup, and water in a saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 240°F on a candy thermometer.

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With the mixer running on low, carefully pour the hot syrup into the egg whites in a slow, steady stream.

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Increase the mixer speed to high and continue beating until the mixture is thick and glossy, about 7-8 minutes.

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Full recipe & nutritional info on bakedbree.com

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