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Remove from heat. In the bowl of a stand mixer, beat egg whites, cream of tartar, and salt until soft peaks form, about 2-3 minutes. While mixing on low, slowly add the sugar syrup mixture. Once all the liquid has been added, mix on high for 6-7 minutes, adding the vanilla during the last minute or two of mixing.

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Separate your eggs, and place the whites into a clean bowl. Save the yolks for another recipe. In a saucepan larger than you think you will need - this expands as it boils up - add the sugar, corn syrup, and water. Turn the heat to medium and gently swirl the pan every 30 seconds or so to mix the ingredients together.

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Heat just until the mixture reaches the softball stage (240°F). ¼ cup water, ½ cup granulated sugar, ½ cup light corn syrup. While the syrup is heating, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form, about 4-5 minutes.

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Add egg white, corn syrup to stand mixer and beat on high speed until double in volume (about 5-7 minutes). Add in sugar and vanilla and beat on low until all sugar is incorporated. Place any unused marshmallow fluff into jars and keep refrigerated. Consume within a few weeks.

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Turning Marshmallows Into Fluff With Corn Syrup. There are two kinds of corn syrup: light and dark. For marshmallow fluff, some recipes specify using light corn syrup. The reason is likely twofold.

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Ensure mixer bowl and whisk are completely grease free. Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan. Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally. Insert a candy thermometer into the pot and heat over medium.

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Instructions. In a medium-size saucepan, combine the corn syrup, sugar, and 1/4 cup water in a saucepan. Cook over high heat, swirling the pan, until the mixture comes to a boil. Cook to 245 degrees, about 4 to 5 minutes, until syrup reaches the soft-ball stage. Meanwhile, place the egg whites in a mixing bowl.

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Step 1: Melt the marshmallows in a double boiler over low heat. You'll notice that the marshmallows progress from solid to sort of liquid-like with lumps; when they have begun to become sticky, add the corn syrup or simple syrup. Stir frequently to avoid scorching.

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Whisk: Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes. Remove From Heat: Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat. Combine: Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites.

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Pour your marshmallows into a microwave-safe bowl. For reference, 2 cups is somewhere around 16 to 20 standard-size marshmallows. Shannon Carney Step 3. Add 1 tablespoon of corn syrup to the marshmallows. Shannon Carney Step 4. Microwave the marshmallows and corn syrup for 30 seconds. Make sure the marshmallows don't over-inflate or begin to burn.

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When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins. When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**.

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This will take about five minutes. Place a medium size pot of water on the stove. You don't need a lot of water, about 1 inch worth. Heat the water until it's lightly simmering. Pour the maple syrup into the bowl of a stand mixer and place on top of the pot over the hot water, like a double boiler.

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Stir the gelatin and water together. Bring sugar, water, honey, and vanilla to a boil until the mixture reaches soft ball stage. Use a stand mixer to mix the syrup into the gelatin mixture. Beat on high for 10 minutes until the mixture is stretchy and the consistency of fluff. Store in a tightly closed container.

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The cooking time for this homemade marshmallow fluff recipe is primarily the time it takes to heat the sugar syrup in the double boiler setup. You'll need to heat the sugar syrup until it reaches 240°F (115°C) on a candy thermometer, which is the soft-ball stage. This process typically takes about 5-7 minutes.

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Instructions. In a large bowl of an electric mixer, add the egg whites and cream of tarter. Add the beater attachment and plug in the mixer so it's ready to go. In a medium sauce pan, combine the sugar, karo syrup and water over medium heat. Bring to a boil and stir constantly.

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Don't be afraid of homemade marshmallows. This homemade marshmallow fluff recipe is straight forward and ready in 20 minutes.. Place the water, corn syrup, and ⅔ cup sugar into a small saucepan.. a boil and stir it until it reaches 242 °F on a candy thermometer. When it reaches the hard ball stage, remove from heat. Turn your mixer.