Ok here is two ways you can make Marshmallow Cream AKA Fluff. I know I posted this with the Fruit Dip recipe but I felt it needed its own post.
Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.
MARSHMALLOW CREME OR FLUFF 1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.
I don't have a double boiler i use a saucepan with metal bowl this was a lot of work just do a few marshmallows at a time this will be super sticky so be ready for that have a few wet rags ready to use and within reach to where you are cooking.
Ok making it all from scrat
Ingredients
1 cup sugar, divided
4 egg whites
Pinch of kosher salt
1 teaspoon vanilla extract
Preparation
Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
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