Marshmallow topping

Makes abut 4 .5 cups

• 
  1 cup plus 2 tablespoons light corn syrup
• 1 cup water
• 3/4 cup sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon vanilla extract

1. Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. 
2. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 115 deg Cel [238°F], occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
3. Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 113 deg Cel [230°F], beat whites at medium-low speed until peaks form.
4.  When thermometer registers 115 deg Cel [238°F], pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes. 
5. Scrape topping into glass pie dish.
6.  DO AHEAD use it as a topping now or it can be made 1 day ahead. 
1. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature.
2.  If topping hardens, microwave in 10-second intervals before browning.

Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately

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