1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
8 regular marshmallows, quartered (or 1 1/2 cups miniature)
2 egg whites, at room temp.
1 tsp. vanilla

In a saucepan, combine water, sugar, and cream of tartar. Cook on medium heat until mixture reaches soft ball stage (238°F on candy thermometer). Do not stir.

Meanwhile, beat egg whites until they form peaks. When hot mixture is at soft ball stage, remove from heat and throw quartered marshmallows in. Turn on mixer medium speed and slowly pour hot mixture into egg whites. Marshmallows will melt on their own. Beat until icing will hold soft peaks or about 2 minutes. Add vanilla.

Note: Overbeating at this point will make the icing too stiff to ice a cake.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Debi Morgan