Homemade Marshmallow Sauce Ice Cream Topping Recipes

HOMEMADE MARSHMALLOW SAUCE ICE CREAM TOPPING

Steps:

• Put half of the water in a large mixing bowl. If you're using a stand mixer like a Kitchenaid mixer, put it directly in the mixer bowl. Rain the teaspoon of unflavored gelatin evenly over the surface of the water and set aside.
• Put the remaining water, sugar, corn syrup, and salt in a small saucepan and cook over medium-high heat. Don't stir it, just give it the occasional swirl, if necessary. Cook until the temperature reads 240 degrees Fahrenheit (soft ball stage) on a candy
• Pour the hot mixture into the bowl with the gelatin mixture. Whip on a low speed for two minutes, then add vanilla, and whip on high speed for several minutes, until the mixture is thick, white, and fluffy.

MARSHMALLOW SAUCE FOR DESSERTS

Steps:

• Gather the ingredients.
• Heat the marshmallows and cream in the top of a double boiler over boiling water. Fold and stir the mixture with a spatula continually until the marshmallows are almost melted.
• Add the vanilla and continue cooking and stirring until completely melted. The sauce will thicken as it cools.

MARSHMALLOW ICE CREAM TOPPING

Steps:

• In a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla.

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 ICE CREAM TOPPING

Steps:

• In a medium saucepan, whisk together the sugar, milk, corn syrup and butter. Bring to a boil over low heat, then simmer 3 minutes, stirring constantly.
• Add the marshmallows, stirring until melted and smooth, about 3 more minutes.
• Remove from heat and stir in vanilla.
• Serve warm, it thickens as it cools.