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Marshmallow Fluff

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups

Ingredients
  

  • 2 egg whites brought to room temperature*
  • 1 1/2 cups SumSweet Granular
  • 2/3 cups water
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Instructions
 

  • In a medium saucepan, add in the SumSweet+ granular, water, and kosher salt and cook over medium heat; stirring occasionally (use a metal spoon) until the syrup is translucent and no visible granules of sugar can be seen when lifting the spoon out of the syrup. This takes about 4-5 minutes.
  • Remove from heat, stir in the vanilla, and set aside to cool slightly.
  • Add egg whites to mixing bowl on stand mixer.
  • Using the whipping attachment, beat the egg whites on low speed until they look foamy, about two minutes.
  • Increase the speed to medium and continue to beat until soft peaks form
  • Slowly add in the warm syrup starting with 1-2 tablespoons at a time. After you're half done, slowly pour the remaining syrup into the mixture.
  • Increase the speed to medium-high and mix for five minutes. The will double in size.
  • Store in an airtight container for up to two weeks.*

Notes

Store in an airtight container for up to two weeks in the fridge.  If Separation occurs, return the marshmallow and syrup to the bowl of your stand mixer with the whip attachment and whip medium-high for five to six minutes. It will have a glossy texture again.