Chef's Quick Tip: Marshmallow Fluff

This week, Chef Joshua Smith, of Culinary Innovation at Alltown Fresh, shows Tina Redwine how to make marshmallow fluff.
Marshmallow Fluff
3 large egg whites (90 grams), at room temp
1 1/2 cups (300 grams) granulated sugar
1/4 cup (60 ml) cold water
1 Tbls light corn syrup
1/4 teaspoon cream of tartar
1 tsp pure vanilla extract
Place Pot over Burner/Induction and fill half way with water. Bring to a simmer.
Add egg white, sugar, water, corn syrup, and cream of tartar to bowl and put over simmering water.
Whisk ingredients in bowl and allow to heat up.
Once Mix is hot, transfer to kitchenaid mixer, and whisk on high until stiff peaks form.
Fold in Vanilla Extract and transfer to piping bag.
Pipe onto whatever you’d like and torch with a blowtorch to toast like a marshmallow.
Chef Joshua Smith
Culinary Innovation