Easy DIY Marshmallow Fluff

Source

Ingredients

Display units in Metric

Yields 3 - 7oz containers originally 3 - 7oz containers

3		egg whites
¹⁄₄	tsp	cream of tarter
²⁄₃	cup	granulated sugar
¹⁄₄	cup	water
³⁄₄	cup	raw honey
2	tsp	vanilla

In large mixing bowl beat egg whites and cream of tarter until soft peaks form.

Put the sugar, water and raw honey in a saucepan and cook until the firm ball stage {246 degrees} {About 5 minutes or so} Remove from heat and turn the beaters on low and slowly drizzle in the sugar mixture on top of the soft peaks.

Once the mixture is fully incorporated, turn on the mixer on high and beat until the mixture is light and fluffy - just like store bought marshmallow fluff! {About 8-10 minutes of mixing}

Makes 3 - 7oz containers of fluff.

Refrigerate up to a week or freeze up to month!

In large mixing bowl beat egg whites and cream of tarter until soft peaks form.
Put the sugar, water and raw honey in a saucepan and cook until the firm ball stage {246 degrees} {About 5 minutes or so} Remove from heat and turn the beaters on low and slowly drizzle in the sugar mixture on top of the soft peaks.
Once the mixture is fully incorporated, turn on the mixer on high and beat until the mixture is light and fluffy - just like store bought marshmallow fluff! {About 8-10 minutes of mixing}
Makes 3 - 7oz containers of fluff.
Refrigerate up to a week or freeze up to month!

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