Toasted-Marshmallow Topping

Toasted-Marshmallow Topping
Photo by Antonin Achilleos


  • 1 cup water
  • ¼ teaspoon cream of tartar
  • 18 tablespoons light corn syrup
  • ¾ cup sugar
  • 3 large egg whites
  • 1/8 teaspoon vanilla extract

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. Meanwhil...

View full recipe at Epicurious


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