Marshmallow Sauce

Name: Marshmallow Sauce
Total time: 20 min
Yield: 4 cups
Ingredients: 1 egg white; 3/4 cup sugar; 1/2 cup light corn syrup; 1 tablespoon gelatin; 1/4 teaspoon fine sea salt; 1 teaspoon vanilla extract

By Kay Rentschler

Total Time: 20 minutes
Rating: 3(12)
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Featured in: Accessorizing The Scoops Of Summer

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Ingredients

Yield:4 cups

1egg white
¾cup sugar
½cup light corn syrup
1tablespoon gelatin
¼teaspoon fine sea salt
1teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside. Measure sugar, and set 3 teaspoons aside.
Step 2
Combine remaining sugar and the corn syrup in medium saucepan with ¼ cup water, and bring to a boil over medium heat, stirring to combine. Cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
Step 3
As sugar cooks, pour ¾ cup cold water into small saucepan, and sprinkle gelatin on it. Let stand 5 minutes. Put pan over burner on very low heat, and stir to dissolve. Do not overheat. Leave pan on warm burner.
Step 4
Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy. Add 1 teaspoon of reserved sugar and the salt. Increase heat to high, and continue beating, sprinkling with remaining 2 teaspoons, until medium-stiff peaks have formed. With mixer running, pour syrup into egg white. Beat on high speed 2 minutes. Add dissolved gelatin. Beat until fluffy and cool, about 5 minutes. Add vanilla. Sauce will hold at room temperature for 4 hours. After refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.