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Toasted-Marshmallow Topping

Source of Recipe


Bon Appétit, August 2007



List of Ingredients



• 1 cup plus 2 Tbsp light corn syrup
  
• 1 cup water
  
• ¾ cup sugar
  
• 3 large egg whites
  
• ¼ tsp cream of tartar
  
• 1/8 tsp vanilla extract
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Scrape topping into glass pie dish. Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
   
   Makes about 4½ cups.