Homemade Marshmallow Creme

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling.
3. Cook, stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
4. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes.
5. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
6. Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.
7. This is so much tastier than store bought!