Dessert: Toasted-Marshmallow Topping
Recipe by /contributors/dede-wilson No fluff in a jar — this is the real deal.
Ingredients
1 cup plus 2 tablespoons light corn syrup
1 cup water
3/4 cup sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon vanilla extract
Instructions
Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238 °F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230 °F, beat whites at medium-low speed until peaks form. When thermometer registers 238 °F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
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Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |