Toasted-Marshmallow Topping

1. 1

   Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves.

2. 2

   Attach candy thermometer to side of pan.

3. 3

   Boil syrup without stirring until thermometer registers 238F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.

4. 4

   Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk.

5. 5

   When thermometer in syrup registers 230F, beat whites at medium-low speed until peaks form.

6. 6

   When thermometer registers 238F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.

7. 7

   Scrape topping into glass pie dish.

8. 8

   DO AHEAD Can be made 1 day ahead.

9. 9

   Cover with inverted bowl (plastic wrap will stick).

10. 10

    Let stand at room temperature.

11. 11

    If topping hardens, microwave in 10-second intervals before browning.

12. 12

    Preheat broiler.

13. 13

    Broil marshmallow topping until surface is golden brown, about 1 minute.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.