Best Marshmallow Sauce Recipes

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MARSHMALLOW SAUCE



Marshmallow Sauce image

Now what would we do with marshmallow sauce? Top ice cream, peanut butter sandwiches with it, How about body painting can I say that! Use it as a dip for fruit.

Provided by Rita1652

Categories     Sauces

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 3

1 1/2 dozen marshmallows
1/2 cup cream
1/2 teaspoon vanilla

Steps:

  • Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
  • Add vanilla and continue folding till smooth.
  • Serve hot, as a sauce.
  • It thickens as it cools.

BROWN SUGAR SWEET POTATO FRIES WITH MARSHMALLOW DIPPING SAUCE



Brown Sugar Sweet Potato Fries with Marshmallow Dipping Sauce image

You will love these sweet potato fries dipped in the marshmallow dipping sauce!

Provided by Six Sisters Stuff

Number Of Ingredients 9

3-4 medium to small sweet potatoes
1/2 cup brown sugar
1/4 cup butter (melted)
cinnamon to garnish (optional)
2 tablespoons of butter
2 cups mini marshmallows
2 tablespoons of milk
1 tablespoon sour cream
1/2 cup marshmallow cream

Steps:

  • Preheat oven to 350 degrees.
  • Cover cookie sheet with aluminum foil and spray with non stick cooking spray.
  • Wash and peel sweet potatoes.
  • Slice potatoes into french fry sized pieces.
  • Melt butter.
  • Combine and stir brown sugar with the melted butter.
  • Coat the sweet potato slices in the brown sugar and butter mixture and place on covered cookie sheet.
  • Bake fries at 350 degrees for 40 to 45 minutes.
  • For Marshmallow Dip:
  • Heat stove top to medium heat.
  • Melt butter, and pour in milk.
  • Continue stirring as you add marshmallows.
  • Then add sour cream and marshmallow cream.
  • Continue to stir, until all the marshmallows are melted and there are no chunks.
  • Remove from stove and serve warm!

MARSHMALLOW HOT FUDGE SAUCE



Marshmallow Hot Fudge Sauce image

A quick, easy, and smooth fudge sauce.

Provided by Jenny

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

30 large marshmallows
⅔ cup milk
¼ cup butter
⅛ teaspoon salt
1 (12 ounce) package semisweet chocolate chips
1 ½ teaspoons vanilla extract

Steps:

  • Heat marshmallows, milk, butter, and salt in a saucepan over low heat until marshmallows melt, stirring often, about 5 minutes. Add chocolate chips and vanilla extract; continue stirring until chocolate is melted, 5 minutes more. Serve warm.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 14.8 g, Cholesterol 8.4 mg, Fat 9.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 5.7 g, Sodium 46.2 mg, Sugar 12.7 g

VANILLA-BROWN BUTTER CAKE WITH SPRING FRUIT AND BERRY COMPOTE, MINT OIL AND TOASTED MARSHMALLOW SAUCE



Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 20 servings

Number Of Ingredients 17

4 1/2 cups powdered sugar
2 1/3 cups almond flour
2 cups all-purpose flour
15 large egg whites
1 pound (4 sticks) unsalted butter
3/4 vanilla bean, split and seeds scraped
1 cup granulated sugar
1/4 cup corn syrup
4 large egg whites
1/2 pint blueberries
1/2 pint raspberries
1/2 pint strawberries, cut into quarters
1/2 pint golden figs, cut into sixths
2 to 4 tablespoons granulated sugar
4 leaves fresh mint, cut into chiffonade
3 tablespoons vegetable oil
1 bunch fresh mint, stemmed

Steps:

  • For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.
  • Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.
  • Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.
  • Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.
  • For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.
  • Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.
  • Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.
  • For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes
  • For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.
  • To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.

MARSHMALLOW SAUCE



Marshmallow Sauce image

Categories     Sauce     Dessert     Quick & Easy     Gourmet

Yield Makes 1 cup

Number Of Ingredients 2

1 1/2 cups Marshmallow Fluff
3 tablespoons water

Steps:

  • In a small saucepan heat Marshmallow Fluff and water over moderately low heat, stirring constantly until combined well. Cool sauce. Sauce may be made 4 hours ahead and kept, covered, at room temperature.

MARSHMALLOW SAUCE



Marshmallow Sauce image

Provided by Ellen Brown

Categories     Candy     Sauce     Dessert     Kid-Friendly     Back to School     Shower     Party     Candy Thermometer     Marshmallow     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 cups

Number Of Ingredients 7

3/4 cup light corn syrup
1/2 cup granulated sugar
3/4 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of kosher salt
1/2 teaspoon pure vanilla extract

Steps:

  • Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
  • While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
  • Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.

MARSHMALLOW SAUCE



Marshmallow Sauce image

So much better than store-bought, this marshmallow sauce is easier to make than it seems. Add a dollop of the sticky sweet stuff to your next ice cream sundae.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 4

3/4 cup light corn syrup
1/2 cup sugar
1/4 cup water
2 large egg whites, room temperature

Steps:

  • In a small saucepan, combine corn syrup and sugar with 1/4 cup water. Bring to a boil over high heat, and clip on a candy thermometer. Continue to boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent stray granules of sugar from crystallizing.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until medium peaks form. When the syrup reaches 238 degrees (soft-ball stage), after about 7 minutes, remove from heat. With mixer running at medium speed, very slowly pour the syrup down the side of the bowl of egg whites in a steady stream, beating until syrup is fully incorporated and sauce is shiny and fluffy. Serve.

ROCKY ROAD BREAD PUDDING WITH MARSHMALLOW SAUCE



Rocky Road Bread Pudding With Marshmallow Sauce image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 16 servings

Number Of Ingredients 11

1 loaf brioche, cut into large cubes
8 large egg yolks
8 large eggs
1 1/2 cups sugar
2 quart whole milk
1 stick unsalted butter, melted
2 tablespoons brandy
6 ounces bittersweet chocolate, melted
4 ounces bittersweet chocolate, chopped
1 pound marshmallows
2 ounces pecans, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Butter an 8 by 8-inch baking pan.
  • To make the bread pudding. Put the brioche in a large bowl. In a medium bowl, whisk egg, yolks, and sugar until combined. Add milk, butter, brandy, and melted chocolate and whisk until combined. Pour mixture over cut brioche and let rest for 5 minutes. Add chopped chocolate, 1/4 of the marshmallows, and toasted pecans and stir gently to mix. Pour into buttered pan and cover aluminum foil. Put in a large roasting pan and place in oven. Pour hot water into the pan until pan is 1/2 full. Bake for 30 minutes. Remove foil and bake 15 minutes more, or until an inserted toothpick or knife is removed clean.
  • To make the marshmallow sauce. In a small pot, add 1/4 cup of water, bring to a boil, and add remaining marshmallows. Stir constantly until melted. To serve, cut a 1/2-inch square of bread pudding and garnish with some sauce. Serve immediately.

MARSHMALLOW SAUCE



Marshmallow Sauce image

Provided by Kay Rentschler

Categories     condiments, ice creams and sorbets, dessert

Time 20m

Yield 4 cups

Number Of Ingredients 6

1 egg white
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon gelatin
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

Steps:

  • Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside. Measure sugar, and set 3 teaspoons aside.
  • Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup water, and bring to a boil over medium heat, stirring to combine. Cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
  • As sugar cooks, pour 3/4 cup cold water into small saucepan, and sprinkle gelatin on it. Let stand 5 minutes. Put pan over burner on very low heat, and stir to dissolve. Do not overheat. Leave pan on warm burner.
  • Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy. Add 1 teaspoon of reserved sugar and the salt. Increase heat to high, and continue beating, sprinkling with remaining 2 teaspoons, until medium-stiff peaks have formed. With mixer running, pour syrup into egg white. Beat on high speed 2 minutes. Add dissolved gelatin. Beat until fluffy and cool, about 5 minutes. Add vanilla. Sauce will hold at room temperature for 4 hours. After refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 35 grams

MARSHMALLOW SAUCE



Marshmallow Sauce image

This makes a really creamy topping for your ice cream. My husband has been known to eat it straight with a spoon.

Provided by Mirj2338

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon corn syrup
1/4 cup milk
2 1/2 tablespoons butter
1/2 lb marshmallows
2 tablespoons water
1 teaspoon vanilla

Steps:

  • Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves.
  • Bring to a boil, then simmer for 5 minutes.
  • In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water.
  • Once the marshmallows are completely melted stir in the hot syrup beating well.
  • Add the vanilla.
  • The sauce may be reheated in the top of a double boiler.
  • Beat well before serving.

Nutrition Facts : Calories 276.9, Fat 5.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 69.5, Carbohydrate 58.7, Sugar 47.7, Protein 1.1

SWEET POTATO FRIES WITH BROWN-BUTTER MARSHMALLOW SAUCE



Sweet Potato Fries with Brown-Butter Marshmallow Sauce image

We love serving sweet potato fries with marshmallow sauce Thanksgiving for the whimsical feeling it gives the whole family. During the rest of the year, try them with a blue cheese dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 8

Nonstick cooking spray
3 large sweet potatoes, cut into 1/2-inch wedges
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
6 tablespoons (3/4 stick) unsalted butter
3/4 cup marshmallow creme
1/4 cup sour cream
1/4 cup toasted pecans, chopped (optional)

Steps:

  • Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.
  • Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired.

Nutrition Facts : Calories 295 g, Fat 15 g, Fiber 3 g, Protein 2 g, SaturatedFat 9 g

MARSHMALLOW SAUCE FOR ICE CREAM



Marshmallow Sauce for Ice Cream image

Make and share this Marshmallow Sauce for Ice Cream recipe from Food.com.

Provided by Lvs2Cook

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces marshmallows
2 tablespoons water
3/4 cup sugar
1/4 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Steps:

  • Melt the marshmallows and water in the top of a double boiler, over hot but not boiling water. Leave in the top and set aside.
  • In a heavy saucepan, combine the sugar, milk, and corn syrup. Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour this liquid over the marshmallows.
  • Return the marshmallow mixture to low heat and with a hand held mixer, whisk, or egg beater, beat until smooth. Sauce will thicken as it cooks.
  • Remove from the heat and add the vanilla extract. Serve at room temperature.

Nutrition Facts : Calories 355.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.1, Sodium 56.8, Carbohydrate 89, Fiber 0.1, Sugar 72, Protein 1.5

TOASTED MARSHMALLOW SAUCE



Toasted Marshmallow Sauce image

Categories     Sauce     Dessert     Boil     Marshmallow

Yield makes 1 cup

Number Of Ingredients 4

1/2 cup heavy cream
One 7- or 7 1/2-ounce jar marshmallow cream
1 teaspoon vanilla extract
1/2 teaspoon bottled smoke

Steps:

  • BRING the cream to a boil in a small saucepan over medium-high heat.
  • REDUCE the heat and stir in the marshmallow cream until smooth.
  • REMOVE from the heat and stir in the vanilla and bottled smoke. Serve warm or at room temperature.

CARAMEL COPPETTA WITH MARSHMALLOW SAUCE AND SALTED SPANISH PEANUTS



Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts image

Every restaurant menu has at least one or two items that can't be taken off lest customers riot. This sundae and the Butterscotch Budino (page 272) are those items for us, which just goes to prove that caramel and salt are a winning combination. In Italy, coppetta refers to an unadorned dish of gelato, but we took liberties with the definition with this sundae. It's a good dessert to serve to a crowd, since the recipes for the caramel, marshmallow sauce, and gelato make enough for twelve or more. To increase the yield, just increase the amount of peanuts that you toast.

Yield serves 6

Number Of Ingredients 12

1 1/2 cups Spanish peanuts, with their skins on
1 tablespoon plus 2 teaspoons grapeseed oil or peanut oil
1 tablespoon kosher salt
Marshmallow Sauce (recipe follows)
8 Pizzelle (page 320)
Salty Caramel Gelato (page 306)
Caramel Sauce (page 273), warmed
2 extra-large egg whites
1 cup sugar
1 cup light corn syrup
1 teaspoon pure vanilla extract
(makes 2 cups)

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 325°F.
  • Put the nuts on a baking sheet, drizzle them with the oil, sprinkle them with the salt, and toss to coat the nuts with the seasonings. Spread the nuts out into an even layer and toast them in the oven until they are dark mahogany in color, 35 to 40 minutes, shaking the pan occasionally so they brown evenly. Remove the nuts from the oven and set aside to cool to room temperature. Use the nuts or transfer them to an airtight container for up to two days.
  • Spoon 1/2 teaspoon of marshmallow sauce in the center of each dessert plate to keep the pizzella in place, and lay one pizzella on each plate. Scoop two small scoops of gelato on top of each pizzella. Spoon 1 tablespoon of marshmallow sauce on top of one of the scoops of gelato and spoon a tablespoon of caramel sauce on the other. Scatter 1/4 cup of peanuts on top of each serving of marshmallow sauce, push them down slightly to adhere, and serve.
  • Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
  • While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan. Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231°F. Increase the mixer speed to high and continue to whip the whites until they form stiff peaks. Turn off the mixer until the sugar reaches 234°F. Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites. When all of the syrup has been added, continue to beat until soft peaks form. Do not overwhip, or the marshmallow sauce will be too stiff. You want the sauce to be a spoonable consistency but not so loose that it is runny. Add the vanilla and beat to incorporate it. Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.
  • Lambrusco Frizzante Dolce (Emilia-Romagna)

MARSHMALLOW CREAM WITH CUSTARD SAUCE



Marshmallow Cream with Custard Sauce image

This dessert has always been a favorite of my husband and children. The original recipe came from my great-grandmother and has been passed down through the generations.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 large egg whites
1/4 cup sugar
Dash salt
1/4 teaspoon vanilla extract
CUSTARD SAUCE:
1-1/2 cups whole milk
2 large egg yolks
1 large egg
1/4 cup sugar
2 teaspoons vanilla extract
Fresh raspberries

Steps:

  • In a small heavy saucepan over medium-low heat, combine egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160°. Continue beating until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled. , For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. In a small bowl, combine egg yolks, egg and sugar. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160° and coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate at least 1 hour. , Serve custard sauce over marshmallow cream; top with raspberries.

Nutrition Facts : Calories 143 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 86mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE WAFFLES WITH MARSHMALLOW SAUCE



Chocolate Waffles with Marshmallow Sauce image

I like to use the mini waffles that come 4 to a pack, and I love the contrast between the crisp-on-the-outside dark chocolate waffle and the chewy sticky bright white marshmallow. These are a great size for kids and can be breakfast or dessert.

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 16

1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
2 egg whites
1 tablespoon powdered gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract
Hot water, if necessary
2 eggs, separated
2 tablespoons sugar
1 1/2 cups milk
1 cup all-purpose flour
2 tablespoons cocoa powder, preferably Dutch-processed
2 teaspoons baking powder
1/2 cup salted butter, melted
Confectioners' sugar, for garnish

Steps:

  • Make the Marshmallow Sauce: Combine the 1/4 cup water, corn syrup, and sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft ball" stage, or about 235 degrees F.
  • Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve.
  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and swirl to mix. Pour the syrup into the whipped egg whites while they are still whipping. Add the vanilla and continue whipping until stiff. Let sit to cool, then thin with hot water, if necessary.
  • Make the Waffles: Preheat the waffle iron.
  • In a mixer with a whisk attachment, whip the whites until soft peaks form; then add the sugar and continue whipping until stiff.
  • In a separate bowl or in a blender combine the yolks, milk, flour, cocoa powder, and melted butter and mix until smooth. Fold in the whipped whites. Cook waffles according to manufacturer's instructions.
  • Serve with marshmallow sauce over the top and a sprinkling of confectioners' sugar.

ANGELUS MARSHMALLOW CARAMEL SAUCE



Angelus Marshmallow Caramel Sauce image

Make and share this Angelus Marshmallow Caramel Sauce recipe from Food.com.

Provided by grandma2969

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

20 large marshmallows
1 1/2 cups brown sugar, packed
1 1/4 cups boiling water
1/4 teaspoon vanilla

Steps:

  • Mix sugar and water and boil slowly for 20 minutes.
  • remove from fire and drop in the marshmallows.
  • let stand for 5 minutes.then beat until smooth.
  • serve hot or cold as a pudding or ice cream sauce.

Nutrition Facts : Calories 423.1, Fat 0.1, Sodium 61.7, Carbohydrate 108.8, Sugar 99.5, Protein 0.6

NUT TREE MARSHMALLOW SAUCE



Nut Tree Marshmallow Sauce image

Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.

Provided by Muffin Goddess

Categories     Sauces

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup hot water
2 2/3 cups light corn syrup
2 egg whites
1/4 teaspoon vanilla extract
1 dash salt
1/4 cup mayonnaise (no substitutes)
1 tablespoon grated orange zest

Steps:

  • In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
  • Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.

Nutrition Facts : Calories 603.3, Fat 3.6, SaturatedFat 0.5, Cholesterol 2.5, Sodium 208.1, Carbohydrate 152.4, Fiber 0.1, Sugar 74.6, Protein 1.3

MARSHMALLOW SAUCE



Marshmallow Sauce image

Provided by Elizabeth Green

Categories     Sauce     Mixer     Egg     Dessert     No-Cook     Kid-Friendly     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 1/3 cups

Number Of Ingredients 8

2 teaspoons powdered dried egg whites, such as Just Whites
3 tablespoons warm water, divided
2/3 cup light corn syrup
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Special Equipment
Stand mixer

Steps:

  • Whisk together powdered egg whites and 2 tablespoons warm water in bowl of stand mixer until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
  • Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.

MARSHMALLOW SAUCE



Marshmallow Sauce image

Make and share this Marshmallow Sauce recipe from Food.com.

Provided by evelynathens

Categories     Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 6

1 egg white
3/8 cup sugar
1/2 cup light corn syrup
1 tablespoon gelatin
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

Steps:

  • Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
  • Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
  • As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner.
  • Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla.
  • Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.

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