Ingredients
Scale
For the Marshmallow Sauce:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 3 large egg whites
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine granulated sugar, light corn syrup, water, and salt. Place the saucepan over medium heat, stirring until the sugar dissolves.
- Allow the mixture to come to a boil without stirring. Use a candy thermometer to monitor the temperature. The target temperature is 240°F (115°C).
- While the sugar mixture is boiling, beat the egg whites in a clean, dry bowl until stiff peaks form.
- Once the sugar mixture reaches the desired temperature, remove it from heat.
- Gradually pour the hot sugar syrup into the beaten egg whites, whisking continuously. Be cautious to avoid pouring the syrup onto the beaters to prevent splattering.
- Continue to beat the mixture at high speed until it cools down and forms a glossy marshmallow sauce. This process may take about 5-7 minutes.
- Add vanilla extract and beat for an additional minute to incorporate the flavor.
- Transfer the homemade marshmallow sauce to a jar or airtight container. Allow it to cool completely before sealing.
- Store the marshmallow sauce in the refrigerator for up to two weeks. Serve it as a delightful topping for desserts, beverages, or enjoy it as a sweet spread.
- Relish in the satisfaction of creating your own Homemade Marshmallow Sauce, adding a delightful touch of sweetness to your culinary creations.
