Marshmallow Sauce

1. 1

   Pour 1/2 cup (125 ml) of the cold water into a small bowl and sprinkle the gelatin over the top; set aside.

2. 2

   In a small, heavy-duty saucepan fitted with a candy thermometer, mix the remaining 1/4 cup (60 ml) water with the sugar and corn syrup.

3. 3

   Put the egg white in the bowl of an electric stand mixer.

4. 4

   Bring the sugar syrup to a boil.

5. 5

   When the syrup reaches about 225F (110C), begin beating the egg white with the salt.

6. 6

   Once the syrup reaches 240F (116C) and the egg white is stiff, pour the hot syrup into the mixer bowl in a slow stream while beating on medium-high speed.

7. 7

   (Aim the syrup between the whip and the side of the bowl to keep the syrup from clinging to the whip.)

8. 8

   Once youve added all the syrup, scrape the softened gelatin into the warm saucepan and stir, allowing the heat of the pan to melt the gelatin.

9. 9

   Pour the gelatin into the egg white mixture while whipping, as you did with the sugar syrup.

10. 10

    Continue to beat until the mixture cools to room temperature, then whip in the vanilla.

11. 11

    Serve this sauce as soon as possible after its made.

* Per serving · 4 servings · Values may vary.

No additional tips available.