Homemade Marshmallow Fluff Is the Sweet Upgrade That Store-Bought Can’t Match

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1. Combine egg whites and cream of tartar in a 4 to 5-quart bowl of a stand mixer; set aside while preparing syrup.

2. In a medium saucepan combine sugar, corn syrup, water, and salt. Cook and stir over medium-high heat until the sugar is dissolved.

3. Once sugar is dissolved, cook, stirring occasionally, until mixture boils. Clip a candy thermometer to the side of the pan. Continue boiling at a moderately-steady rate, stirring occasionally, until the thermometer registers 230°F.

4. When your sugar mixture reaches 230°F, begin beating your egg whites to firm peak stage; egg whites will hold their shape but not quite to stiff peak stage. When your sugar mixture has reached 240°F, carefully pour a thin stream of syrup into the egg whites, beating on medium speed. Once all of the syrup has been added, add vanilla and increase mixer speed to medium-high and beat until the mixture is thick, glossy, and room temperature, about 4 to 6 minutes.

5. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Nutrition Facts (per serving)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.