Chips Ahoy with Bourbon Vanilla Marshmallow
Author: Posh Journal
  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup or honey
  • 1/3 cup water
  • 1/8 teaspoon fine salt
  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons bourbon vanilla extract
  1. Combine water, sugar and corn syrup in a medium sized pan, then stir gently. Insert a candy thermometer and set for 240°F and heat over medium high temperature.
  2. Meanwhile, place the egg whites and cream tartar in the bowl then beat using a mixer for about 3-4 minutes
  3. Remove the sugar syrup mix from the heat then pour the syrup into the beaten egg whites. Whip the mixture until begin to fluff up for about 7-8 minutes then add bourbon vanilla and whip for another 1 minute
  4. Place the spread into an airtight jar then store in a fridge until ready to use.
  5. You can rewhip if the mixture becomes flat
  6. Add a teaspoon of marshmallow fluff into one side of cookies then place another cookie on top