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Epicurious

Toasted-Marshmallow Topping

5.0

(3)

Image may contain Food Dessert Creme and Cream
Toasted-Marshmallow ToppingAntonin Achilleos

No fluff in a jar — this is the real deal.

Recipe information

  • Yield

    Makes about 4 1/2 cups

Ingredients

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

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

TagsDairy FreeGluten FreeNut FreeMake Ahead5 Ingredients or FewerCandy ThermometerBon Appétit

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