Marshmallow Crème

Homemade marshmallow crème is much tastier than store bought. The consistency however isn't near as light and fluffy, but the flavor and creaminess outweighs that. The flavor is sweet and very vanilla tasting, while the consistency is gooey and creamy. If you notice the flavor going away, refresh it by stirring in a 1/4-1/2 teaspoon of pure vanilla extract. You may find it hard to eat store bought marshmallow fluff after making this. Makes about 2 1/2 Cups.
Ingridents:
3/4 Cup granulated sugar
1/2 Cup light corn syrup
1/4 Cup water
2 large egg whites, at room temperture
1/4 teaspon cream of tarter
1/8 teaspoon table salt
1 1/2 teaspoons pure vanilla extract

1. Stir together the sugar, corn syrup, and water in a small, heavy duty saucepan and cook on high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy/fat thermometer.
2. Place the egg whites, cream of tarter, and salt in the bowl of a stand mixer fitted with the whisk attachment. (You can use an electric hand mixer, but it is harder to use with this recipe). Start whipping the egg whites to soft peak on medium speed. (The goal is to have the eggs whipped and ready waiting, for your syrup to be drizzled in. If they are whipping faster than your syrup is coming to temperature, just stop mixing until your syrup is ready.)
3. When the syrup reaches 240 degrees F,  reduce the mixer to low and slowly drizzle in 2 tablespoons of the syrup into the egg whites to warm them. (Make sure that you don't drizzle in too much at once, because it will cause the egg whites to scramble.) Slowly drizzle in the rest of the syrup. Scrape down the bowl using a rubber spatula if needed before the next step. 
4. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or store in an airtight container for up to 2 weeks.

 

From Chow.com