Recipe: Skaaurp's Marshmallow Sauce

SKAARUP'S MARSHMALLOW SAUCE
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

This recipe calls for two saucepans and a bowl. Try not to confuse which is which.

1 cup sugar
1/2 light corn syrup
1/2 cup half-and-half (or light cream)
1/2 cup water
1 tablespoon unflavored gelatin (see How to Work With Gelatin)
1 1/2 teaspoons cornstarch
1 pinch cream of tartar
2 large egg whites, stiffly beaten

Combine the gelatin, cornstarch, and half-and-half in a small saucepan and let stand for 15 minutes. Heat the mixture over low head, stirring until the gelatin is dissolved (do not boil). Keep warm.

In a large bowl (cooper bowl preferred) whip the egg whites with the cream of tartar and salt until it forms soft peaks. In new 3 quart saucepan add the sugar, corn syrup, and water then bring to a boil over medium heat washing down any sugar crystals forming on the sides of the pan with a pastry brush and cool water. Continue to boil and mix by gentle swirling until the candy thermometer reaches 240 F.

Pour the sugar syrup as a stream into the egg whites while beating. Now pour the gelatin mixture as a stream into the egg white/sugar while beating. Continue to beat until cool. Add vanilla, mix, and chill for at least 2 hours. Lasts up to 3 days. Beat 1-2 minutes before serving.