Making this ooey-gooey confection at home is just plain fun. It’s heavenly atop caramel cheesecake, but also perfectly yummy spread on graham crackers with peanut butter.
|1||cup||light corn syrup|
- In the bowl of a stand mixer whip the egg whites, corn syrup and salt on high speed until light, fluffy and tripled in size, about 5 minutes.
- Slowly mix in the sugar and vanilla.
- Cover and refrigerate.
Note: Marshmallow can be stored in the refrigerator for up to 4 days.
- Stir well before serving.
NOTE: Uncooked egg whites may carry the risk of salmonella. If salmonella is a concern in your area, pasteurized egg whites (available in many supermarkets) may be substituted without affecting the recipe’s outcome.