Toasted-Marshmallow Topping

• 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

1. Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves.
2. Attach candy thermometer to side of pan.
3. Boil syrup without stirring until thermometer registers 238F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
4. Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk.
5. When thermometer in syrup registers 230F, beat whites at medium-low speed until peaks form.
6. When thermometer registers 238F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
7. Scrape topping into glass pie dish.
8. DO AHEAD Can be made 1 day ahead.
9. Cover with inverted bowl (plastic wrap will stick).
10. Let stand at room temperature.
11. If topping hardens, microwave in 10-second intervals before browning.
12. Preheat broiler.
13. Broil marshmallow topping until surface is golden brown, about 1 minute.
14. Serve immediately.

light corn syrup, water, sugar, egg whites, cream of tartar, vanilla

Taken from www.epicurious.com/recipes/food/views/toasted-marshmallow-topping-239045 (may not work)