Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4


3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
⅛ Tsp salt 3 little egg whites 1/4 tsp cream of tartar
1 teaspoon 1/2 tsp vanilla extract


In a little pan, mix together sugar, corn syrup, salt and water. Attach a candy
thermometer into the side of this pan, but make sure it will not touch the
underside of the pan.
From the bowl of a stand mixer, combine egg whites and cream of tartar.
Begin to whip on medium speed with the whisk attachment.
Meanwhile, turn a burner on top and place the pan with the sugar mix onto
heat. Pout mix into a boil and heat to 240 degrees, stirring periodically.
The aim is to have the egg whites whipped to soft peaks and also the sugar
heated to 240 degrees at near the same moment. Simply stop stirring the egg
whites once they hit soft peaks.
Once the sugar has already reached 240 amounts, turn heat low allowing it to
reduce. Insert a little quantity of the popular sugar mix and let it mix. Insert
still another little sum of the sugar mix. Add mix slowly and that means you
never scramble the egg whites.
After all of the sugar was added into the egg whites, then decrease the speed
of the mixer and also keep mixing concoction for around 7- 9 minutes until
the fluff remains glossy and stiff. At roughly the 5-minute mark, then add the
vanilla extract.
Use fluff immediately or store in an airtight container in the fridge for around
two weeks.


Calories: 19 kcal T
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 4.8 mg
Total Carbs: 4.9 g Fiber: 0 g
Sugar: 3.5 g Protein: 0.1 g