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.
MARSHMALLOW SAUCE
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
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
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
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
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
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.
MARSHMALLOW SAUCE
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
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
MARSHMALLOW SAUCE
Make and share this Marshmallow Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 6
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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