- 1 egg white
- ¾ c light corn syrup
- pinch salt
- ¾ c confectioner's sugar, sifted
- 1 tsp pure vanilla extract, or 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract
In the bowl of a stand mixer with the whip attachment affixed, combine egg white, corn syrup, and salt. Whip the corn-syrup mixture on high speed until it is light, fluffy, and roughly twice its original volume.
Turn your mixer off and spoon in the confectioner's sugar. Beat on low speed until sugar is blended into the corn syrup mixture. Add vanilla and beat in.
Spoon marshmallow sauce over ice cream; use it as a fondue for chocolate-covered graham crackers, fruit, and cookies; or top a peanut butter sandwich with it. Refrigerated, it will keep for about 2 weeks.
Makes about 2 cups of sauce.