Marshmallow creme, the most significant ingredient in a classic fluffernutter sandwich, is a sweet, snow-white, spreadable confection that has been made in American kitchens since the late 1800s. Originally sold door-to-door by Archibald Query in 1917, candy making partners H. Allen Durkee and Fred L. Mower corrupted the recipe from Query for $500 in 1920. Durkee and Mower renamed the product Toot Sweet Marshmallow Fluff and grew the business into a large commercial enterprise.
- Combine water, corn syrup and 2/3 cup sugar in a small saucepan. Release heat to medium and bring the mixture to a boil. Continue cooking, shifting constantly, until the sugar mixture reaches the firm-ball stage.
- Place the egg whites and cream of tartar into a large mixing bowl. Bond the whip beater to your electric mixer. Beat until frothy. Sprinkle 2 tablespoons of sugar over the mixture while extending to beat until soft peaks form.
- Use your candy thermometer to test the temperature; at the firm-ball stage it will be between 245 and 250 degrees F. Transfer the saucepan from the heat.
- Turn on the mixer and start beating the egg white mix at low speed while easy drizzling in the hot sugar syrup. After all the syrup has been added, turn the mixer to high speed and beat for 5 minutes.
- Add the vanilla extract and remain beating for new minute or 2, until the mixture gives your preferred consistency.
Things You'll Need :
• Electric mixer with a whisk beater
• Candy thermometer
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 2 tablespoons sugar
• 1/3 cup water
• 3/4 cup light corn syrup
• 2/3 cup sugar
1 teaspoon vanilla extract