Marshmallow Creme

6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon granulated sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 teaspoons vanilla extract

In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to the firm ball state (246 degrees F).

Meanwhile, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.

Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Store refrigerated in a clean, dry jar.

Makes 5 cups.