Recipe courtesy of Wayne Harley Brachman

Fluffy Marshmallow Cream

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 5 cups
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6 tablespoons water

1 1/4 cups light corn syrup

3/4 cup plus 1 tablespoon sugar

4 large egg whites

Pinch salt

Pinch cream of tartar

2 tablespoons vanilla extract


  1. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
  2. In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.