Marshmallow Sauce

Preparation

1. Step 1

   Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside. Measure sugar, and set 3 teaspoons aside.

2. 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.

3. 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.

4. 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.