METHOD
Using an electric mixer, beat egg whites in a mixing bowl on medium speed until soft peaks form (2 to 3 minutes). Set aside. Combine sugar and water in a medium-size saucepan and place over medium heat. Stir until sugar dissolves. Stop stirring and allow sugar/water mixture to come to a boil. Boil for 3 minutes without stirring. Reduce heat to low, add marshmallows, and stir until they are completely melted and mixture is smooth, about 4 minutes. Remove from heat and, using the electric mixer on low speed, beat hot marshmallow mixture into the egg whites. Continue beating for 2 minutes. Beat in vanilla. Serve warm or cold
Sauce may be refrigerated in an airtight container for up to three weeks. To reheat, microwave on low power for 30 seconds or until warm.
Makes 3 cups
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Reprinted with permission from ©2006 Michael Turback, More Than a Month of Sundaes, published by Red Rock Press click for book review or to purchase
recipe from www.inmamaskitchen.com
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