Once the mixture reaches 240 degrees, beat the egg whites and salt with a stand mixer set at medium speed until the whites are thick, fluffy and opaque.
When the hot mixture is ready, remove it from the heat and allow it to cool for 3 or 4 minutes. Slowly stream it into the beaten egg whites and increase the speed to high. Continue beating for 8 minutes. Store the fluff for up to 2 weeks in the fridge.
From "Marshmallows: Homemade Gourmet Treats," by Eileen Talanian
Per tablespoon: 28 calories, 0 grams protein, 0 grams fat, 0 grams saturated fat, 7 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 9 milligrams sodium
Marshmallow Syrup
Makes 1 quart
2 cups water
5 1/3 cups granulated cane sugar
1 teaspoon cream of tartar
pinch of salt
Place the ingredients in a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan for 2 minutes to allow steam to wash any sugar crystals from the sides of the pan.
Then uncover the pan, insert a candy thermometer and increase the heat to high. Do not stir it at all once you have removed the lid or the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees. Remove from the heat and let the syrup cool for 15 minutes. Ladle it into clean jars and attach the lids.
Store at room temperature for up to 2 months. The syrup will be very thick once it cools. To use it, microwave for 2 minutes on high power, or place the jar in a pan of hot water over low heat until it can be poured easily. Do not stir the syrup.
From "Marshmallows: Homemade Gourmet Treats," by Eileen Talanian
Per tablespoon: 60 calories, 0 grams protein, 0 grams fat, 0 grams saturated fat, 16 grams carbohydrate, 0 grams fiber, 0 milligrams cholesterol, 2 milligrams sodium
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A recipe for Lemon Fluff can be found at baltimoresun.com/taste
