Prep 30 mins
Cook 0 mins
Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.
- 1 cup sugar
- 1⁄2 cup hot water
- 2 2⁄3 cups light corn syrup
- 2 egg whites
- 1⁄4 teaspoon vanilla extract
- 1 dash salt
- 1⁄4 cup mayonnaise (no substitutes)
- 1 tablespoon grated orange zest
- In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
- Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.