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PdfPlace the egg whites and cream of tartar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Set aside.
In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves, then stop stirring. Clip on a candy thermometer and cook until the syrup reaches 240°F (soft-ball stage / 115–120°C).
When the syrup is around 225°F, begin whipping the egg whites on medium speed to soft peaks.
Once the syrup hits 240°F, remove it from the heat. With the mixer running on medium speed, slowly pour the syrup into the egg whites (aim between the whisk and the side of the bowl to avoid splashing).
Increase speed to medium-high and whip 6–8 minutes until the mixture is very thick, glossy, and has cooled somewhat. Add the vanilla and whip 1 more minute.
Transfer to an airtight container. Store at room temperature for up to several weeks (do not refrigerate if possible, as it can affect texture).
For ice cream: Use 1–1½ cups. If it's very stiff, warm very briefly or stir in a tiny splash of cream/milk to make it more spoonable. Layer and gently swirl into the soft-serve ice cream (or carefully fold in while it is still soft, leaving visible streaks). For a toasted version, lightly torch the fluff before swirling.