Homemade Marshmallow Fluff

Makes 2 to 3 cups
1/4 cup + 2 tablespoons water
3/4 cup granulated sugar
3/4 cup light corn syrup
4 liquid ounces egg whites (from about 3 large eggs)
1/2 teaspoon cream of tartar
Pinch salt
1 1/2 teaspoons pure vanilla extract
Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture
reaches 240F on a candy thermometer, typically 10 to 15 minutes.
While the sugar is heating, beat the egg whites to soft peaks so they're ready at the same time as the sugar.
Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the
egg whites are foamy. Increase the speed to high, and add in the cream of tartar and salt. Continue to mix until
soft peaks form.
Once the sugar mixtures reaches 240F, carefully remove it from the heat and let rest for about 20 seconds.
With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to
8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until
medium-stiff peaks form.
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Recipe Notes

Keep a close eye on your candy thermometer. Typically, the sugar syrup gets "stuck" around 200 to
220F, but picks back up again rather quickly. This whole process should take about 10 to 15 minutes.

Be sure to start mixing your egg whites before the sugar reaches 240F.

If you start whipping your eggs whites too early, it is okay to stop the mixer while you wait for your
sugar syrup to reach its proper temperature.

When pouring in the sugar syrup into the egg whites, try to avoid hitting the whisk and aim for the
edge of the bowl instead.

For a more intense vanilla flavor, use 1 1/2 teaspoons vanilla bean paste or the seeds of a vanilla bean
pod.

As with honey and molasses, spray the inside of your measuring cup with non-stick spray before
measuring the corn syrup it will come out much easier!

CREAM CHEESE FROSTING

2 (8-oz.) packages cream cheese, at room temperature

1 cup powdered sugar

2 1/2 teaspoons vanilla extract

1 1/3 cups cold heavy whipping cream (See Kelly's Notes)

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until
smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Remove the paddle attachment and attach the whisk attachment. Scrape down any cream
cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream
in the cold heavy cream until the frosting is thick enough to pipe. You must use a brand of heavy
cream that whips easily into stiff peaks. If you're uncertain your heavy cream whips easily, whip
the heavy cream separate from the cream cheese (until it reaches stiff peaks) and then fold it into
the cream cheese.