TOASTED-MARSHMALLOW TOPPING

Toasted-Marshmallow Topping image

Provided by Dede Wilson

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

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1 cup plus 2 tablespoons light corn syrup
1 cup water
3/4 cup sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon vanilla extract

Steps:

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.
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.
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.
Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.