Marshmallow Fluff

Directions

1. 1
   Beat egg whites and cream of tartar together until light and frothy.
2. 2
   With mixer running slowly, add 2 Tbls sugar, beating until soft peaks form.
3. 3
   In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 c of sugar.
4. 4
   Cook over medium heat until boiling.
5. 5
   Cook, stirring, until mixture reaches the firm ball stage (between 242 F and 248 F), about 6 minutes.
6. 6
   Immediately remove from heat.
7. 7
   With mixer on low, slowly add hot syrup to egg white mixture.
8. 8
   Increase mixture speed to high and continue beating for 5 minutes.
9. 9
   Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
10. 10
    Store in glass jar with air-tight lid on countertop.