Toasted-Marshmallow Topping
A fluffy, homemade marshmallow topping made with corn syrup, egg whites, and vanilla, then broiled until golden brown. Perfect for pies, hot chocolate, or desserts.
Ingredients
- •1⅛ cup light corn syrup
- •1 cup water
- •¾ cup sugar
- •3 large egg whites
- •¼ teaspoon cream of tartar
- •⅛ teaspoon vanilla extract
Cooking 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.
12 min
- 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.
5 min
- 3.
Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
2 min
- 4.
Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.
1 min
