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Candy Kittens marshmallow fluff

26 JUNE 2013
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Serves 2–4

Ingredients
165g granulated sugar
165g golden syrup
1/4 tsp salt
60ml water
2 large egg whites, at room temperature
1/4 tsp cream of tartar
11/2 tsp vanilla extract
food colouring gel (optional)

Method
1. Place the sugar, golden syrup, salt and water in a medium saucepan over a low heat and stir occasionally until the sugar has completely dissolved.

2.Turn up the heat, bring to the boil, stirring occasionally, and bubble until the mixture reaches 115°C (soft ball stage) on a sugar thermometer.

3. Meanwhile, use an electric whisk to whisk the egg whites and cream of tartar until soft peaks form. When the syrup has reached 115°C, continue whisking the egg whites on low speed while you trickle the syrup into the bowl until it has all been incorporated.

4. Add the vanilla extract and continue to whisk on high speed for about 7 minutes until the mixture is cool and thick.

5. Stir in a few drops of food colouring, if you want to colour the fluff, then serve immediately or store in small jars with lids in the refrigerator for up to 2 weeks.

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