Marshmallow Sauce

1. 1

   Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well.

2. 2

   Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil.

3. 3

   Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240F on a candy thermometer.

4. 4

   While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy.

5. 5

   Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.

6. 6

   Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape.

7. 7

   Beat in the vanilla.

8. 8

   Transfer the sauce to a container and refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.