Another Fluff Recipe

  • 1 cup granulated sugar
  • 3/4 cup corn syrup or Golden Eagle syrup
  • 1/4 cup water
  • 3 large egg whites room temperature
  • 1/2 tsp. cream of tartar
  • 2 tsp. vanilla extract
  • In a medium saucepan, add in the sugar, syrup and water. Place over medium/high heat and stir to dissolve the sugar. Stop stirring once sugar is dissolved.
  • Using a candy thermometer, bring the syrup up to 245 degrees. **You’ll want to start whipping the egg whites right after the sugar is dissolved!
  • In a stand mixer, add in the egg whites. Whip on medium speed until the eggs become foamy.
  • Add in the cream of tartar and continue to whip until the egg whites form soft peaks
  • Slowly add the syrup that has come up to the 245 temperature while the stand mixer is still whipping. I would start with about 1 – 2 tablespoons of syrup and add a small stream of syrup to avoid cooking the egg whites.
  • Once all of the syrup is incorporated into the egg whites, add in the vanilla. Whip for another 7 minutes until the bowl returns to room temperature and stiff peaks form.
  • Use immediately or store in an air tight container and place into the fridge. It will last two weeks.