feat: add Marshmallow Fluff. Fixes #1152.

cook/ingredients/Marshmallow Fluff.cook

@@ -0,0 +1,20 @@
+>> source: https://www.kingarthurbaking.com/recipes/homemade-marshmallow-spread-recipe
+>> serves: 6.5 cups
+
+In a #medium-sized saucepan{} combine the @water{76}, @granulated sugar{149%g} and @light or dark corn syrup or honey{234%g}. Stir gently to combine. Insert a #candy thermometer{} set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.
+
+When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the @egg whites{3%large} and @cream of tartar{1/2%tsp} in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to ~{4%minutes}.
+
+By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.
+
+The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.
+
+Continue to whip the fluffy spread for 7 to ~{8%minutes}, or until very thick and glossy. Add the @vanilla{1%tsp} and whip for another minute.
+
+Scoop the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be re-whipped by hand if it becomes "flat."
+
+Tip: Want to try flavored marshmallow spread? Here's some suggestions: Chocolate: add 1/4 to 1/3 cup cocoa powder during the last minutes of mixing	Mint: substitute 1 teaspoon peppermint extract for the vanilla Lemon: add the zest of one large lemon to the finished spread.
+
+Tip: If you want to substitute meringue powder for the fresh egg whites, use 3 tablespoons meringue powder + 5 tablespoons water.
+
+Tip: Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white; for specifics on the technique read our blog post, A guide to aquafaba.

docs/ingredients/marshmallow-fluff.md

@@ -10,40 +10,40 @@ tags:
 
 | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
 |:----------------------------------:|:-----------------------: |
-| 6.5 cups | 25 minutes |
+| 6.5 cups | 12 minutes |
 
 ## :salt: Ingredients
 
-- :droplet: 76 g water
+- :droplet: 76 water
 - :candy: 149 g granulated sugar
 - :corn: 234 g light or dark corn syrup or honey
 - :egg: 3 large egg whites
-- :rice: 1/2 tsp cream of tartar
+- :rice: 0.5 tsp cream of tartar
 - :icecream: 1 tsp vanilla
 
 ## :cooking: Cookware
 
-- 1 large, dry nonstick or cast-iron pan
-- 1 food processor
+- 1 medium-sized saucepan
+- 1 candy thermometer
 
 ## :pencil: Instructions
 
 ### Step 1
 
-In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy
-thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form
-crystals.
+In a medium-sized saucepan combine the water, granulated sugar and light or dark corn syrup or honey. Stir gently to
+combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it
+cooks or it will form crystals.
 
 ### Step 2
 
-When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites 
-and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4
-minutes.
+When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg
+whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3
+to 4 minutes.
 
 ### Step 3
 
-By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running,
-carefully pour the syrup in a thin, steady stream into the whites.
+By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer
+running, carefully pour the syrup in a thin, steady stream into the whites.
 
 ### Step 4
 
@@ -62,21 +62,20 @@ by hand if it becomes "flat."
 
 !!! tip
 
-		Want to try flavored marshmallow spread? Here's some suggestions:
-		Chocolate: add 1/4 to 1/3 cup cocoa powder during the last minutes of mixing
-		Mint: substitute 1 teaspoon peppermint extract for the vanilla
-		Lemon: add the zest of one large lemon to the finished spread
+    Want to try flavored marshmallow spread? Here's some suggestions: Chocolate: add 1/4 to 1/3 cup cocoa powder during
+    the last minutes of mixing	Mint: substitute 1 teaspoon peppermint extract for the vanilla Lemon: add the zest of one
+    large lemon to the finished spread.
 
 !!! tip
 
-		If you want to substitute meringue powder for the fresh egg whites, use 3 tablespoons meringue powder + 5
-		tablespoons water.
+    If you want to substitute meringue powder for the fresh egg whites, use 3 tablespoons meringue powder + 5
+    tablespoons water.
 
 !!! tip
 
-		Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of
-		chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each
-		large egg white; for specifics on the technique read our blog post, A guide to aquafaba.
+    Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of
+    chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg
+    white; for specifics on the technique read our blog post, A guide to aquafaba.
 
 ## :link: Source