This might seem intimidating but DON'T let it be! Just a few ingredients and you will have this tasty marshmallow filling perfect for using in your Cake Pucks.
Ingredients:
1/3 cup water
3/4 cup sugar
3/4 cup light corn syrup
3 egg whites
3/4 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp your best vanilla!
1/4 tsp Marshmallow Extract
You will also need a Candy Thermometer I like using a digital one!
Instructions:
Put your water, sugar and corn syrup in a pan on the stove over med high heat. I like using a small deep pot.
Stir the sugars and water well and then DON'T stir anymore! You don't want sugar crystals to form. Put your candy thermometer in and let it heat (keep an eye on it!) until it reaches 240 degrees.
While that is heating put your 3 egg whites and cream of tartar in your mixing bowl and start to whip. Once you have soft peaks stop and wait for the sugar to finish heating up.
When your sugar is ready start your mixer on low and then slowly pour your sugar mixture in- aim for just inside the bowl so the stream doesn't hit the beater directly or it will splatter.
When the sugar syrup is in add your salt, vanilla and (optional) marshmallow extract.
This is going to be STICKY so I like to put it into strong Piping Bags right away. Makes it easy to store and then use as needed. Cut a small opening at the tip to make it easier to press the fluff into the bags.
You can store it in the fridge for 2 weeks.
To use this in your Cake Pucks I definitely recommend using the Puck Press which will allow you to make an indent in your fillings that will encapsule the marshmallow and keep it from sticking. Check out This Video to see what I mean!
Can't wait for you to try this and I hope you love it like I do.
Recipe adapted from one I tried from liveforcake.com - I learned a lot about Fluff from her!