Marshmallow Sauce Recipe

1. 1

   Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until frothy, about 1 minute.

2. 2

   Add the cream of tartar and salt, increase the speed to high, and beat until stiff peaks form, about 2 minutes more; set aside.

3. 3

   Place the corn syrup, sugar, water, and 3/4 teaspoon of the vanilla in a small, heavy-bottomed saucepan over high heat and stir with a rubber spatula until the sugar dissolves.

4. 4

   Bring to a boil, swirling the pan occasionally (do not use the spatula to stir), until the mixture is light amber in color and registers 240 degrees F on a candy thermometer.

5. 5

   Immediately remove the saucepan from the heat.

6. 6

   With the mixer on low speed, very slowly pour the hot syrup into the egg-white mixture and continue beating until the sauce is smooth, glossy, and opaque and flows like molten lava, about 2 minutes total.

7. 7

   Beat in the remaining 3/4 teaspoon vanilla.

8. 8

   Transfer the sauce to a container, cover, and refrigerate until cold before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.