Ingredients
Base:
- ¼ cup water shopping list
- ⅓ cup corn syrup shopping list
- ⅓ cup honey shopping list
- ¾ cup sugar shopping list
Egg whites:
- 2 large egg whites shopping list
- ¼ tsp salt shopping list
Flavour:
- 1 tbsp vanilla shopping list
- up to 1/2 tbsp other extract (I like honey flavouring by LorAnn oils) shopping list
How to make it
- Place the base ingredients into a heavy saucepan and bring to boil over medium heat.
- Cover and boil for 2 minutes.
- Remove cover, insert candy thermometer and boil to 240º F. Do not stir the mixture once the lid has been removed.
- Remove the pan from heat and set it aside to cool for 3-4 minutes.
- Meanwhile, once the temperature of the base reaches 220ºF, place the whites and salt in the bowl of a stand mixer and whip to soft peaks
- Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater).
- Beat in the vanilla.
- Turn the speed up to high and whip for 7 minutes.
- Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.
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