MARSHMALLOW FLUFF

150g granulated sugar
40g water
1 egg white
1/8 tsp cream of tartar
1/2 tsp vanilla essence

Method

Put the water and sugar in a saucepan
Stir over low heat until the sugar dissolves and makes a syrup
Remove syrup from heat and cool until hand temperature
Pour syrup into heat proof bowl and add the egg white, cream of tartar and vanilla essence
Whip the mixture until frothy
Place bowl over a pan of boiling water and whip for 5-10 minutes. It should be thick, glossy and white
Leave to cool
Store in a jar in the fridge