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Homemade Gingerbread Marshmallow Fluff


Description

makes about 3 cups of Fluff


Ingredients

Scale
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
  2. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.
  3. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
  4. When all the syrup has been added, sprinkle in all the spices and turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.
  5. Use immediately or transfer to an airtight container.

Notes

store in an airtight container in refrigerator for up to 5 days.

recipe for Fluff adapted from Marshmallow Madness

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