Fluffy Marshmallow Cream

• 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.
3. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes.
4. While mixing on slow speed, carefully drizzle in the hot syrup.
5. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
6. Turn the mixer to low and whisk in the vanilla.

water, light corn syrup, sugar, egg whites, salt, cream of tartar, vanilla

Taken from www.foodnetwork.com/recipes/fluffy-marshmallow-cream-recipe0.html (may not work)