Homemade Marshmallow Creme

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 tsp salt
• 2 large egg whites
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Directions

1. Combine the sugar, corn syrup, water, and salt in a small saucepan. Cook over moderately high heat, whisking now and then, until the syrup registers 240 degrees on a candy thermometer.
2. While the syrup heats, add the egg whites and cream of tartar to the bowl of an electric stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. If your whisk sits a little too high to catch the whites well, use high speed instead.
3. When the sugar syrup reaches 240 degrees, take the pan off the heat. Turn the mixer with the egg white mixture to low, then carefully stream about 2 Tbsp of the hot syrup along the inside of the bowl into the whites.
4. With the mixer still running, gradually pour in the rest of the syrup along the inside of the bowl. Raise the speed to medium-high and beat until the mixture becomes glossy and holds stiff peaks, about 8 – 10 minutes.
5. Add the vanilla during the final minute of mixing. Use the marshmallow creme right away, or transfer it to an airtight container and refrigerate for up to 2 weeks.