Best Marshmallow Sauce Recipes

MARSHMALLOW SAUCE

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

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

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.

MARSHMALLOW SAUCE

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

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.

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

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

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

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

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.

MARSHMALLOW SAUCE

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.

MARSHMALLOW SAUCE FOR ICE CREAM

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.

MARSHMALLOW CREAM WITH CUSTARD SAUCE

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.

SWEET POTATO FRIES WITH BROWN-BUTTER MARSHMALLOW SAUCE

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.

TOASTED MARSHMALLOW SAUCE

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.

NUT TREE MARSHMALLOW SAUCE

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.

ANGELUS MARSHMALLOW CARAMEL SAUCE

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.

CHOCOLATE WAFFLES WITH MARSHMALLOW SAUCE

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.

CARAMEL COPPETTA WITH MARSHMALLOW SAUCE AND SALTED SPANISH PEANUTS

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 SAUCE

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

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.