A staple at C. C. Brown’s, this rich, pillowy cream floats atop ice cream beautifully. Pair it with a hot fudge sauce for a Black and White Sundae, or use it along with the Milk Chocolate Sauce (recipe follows) to make a Brownie Sundae.
Makes about 2 cups (6 servings)
1 tbsp. unflavored powdered gelatin
2 tsp. cornstarch
½ cup heavy cream
2 large egg whites, at room temperature
pinch cream of tartar
1 cup granulated sugar
½ cup light corn syrup
½ cup water, at room temperature
2 tsp. pure vanilla extract
1. In a small saucepan, whisk together the gelatin, cornstarch, and heavy cream. Let stand for 5 minutes, then place the mixture in a small saucepan and warm over low heat, stirring until the gelatin dissolves. Do not heat to boiling. Remove from the heat and place a double-folded towel underneath to keep the pan warm.
2. In a mixing bowl fitted with the whisk attachment, whip the egg whites and cream of tartar until soft peaks form, about 12 minutes. Set aside in the mixing bowl.
3. In a small, clean saucepan, combine the sugar, corn syrup, and water. Place over medium heat and bring to a boil. Cook without stirring until the mixture reaches 238°F on a candy thermometer. Remove from the heat.
4. Pour the sugar mixture into the egg white mixture in a steady stream. Add the warm cream and gelatin mixture. Whip the mixture on high speed until it cools to room temperature, carefully touching the bottom of the bowl to gauge the temperature, then add the vanilla.
5. Transfer the sauce to an airtight container and refrigerate for at least 3 hours. Store in an airtight container in the refrigerator for up to 7 days.
TIP: When ready to use, place your stored Marshmallow Cream in a mixing bowl and whip until it reaches the desired consistency.
Postcard featuring Hollywood Boulevard, with C. C. Brown’s pictured on the left.