Marshmallow Mint Sauce Recipes

THE BEST MARSHMALLOW SAUCE EVER!!!!!

Steps:

• In a microwave safe bowl, combine marshmallows and heavy cream.
• Microwave for 15 seconds and then stir
• Continue to microwave in 15 second increments, stirring every 15 seconds until all marshmallows are just about melted. This will not take long at all.
• Remove from microwave and add brown sugar and cinnamon.
• Stir and let cool for 2 minutes.
• Enjoy! OMG it is so good!!

MINT SAUCE

Steps:

• In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.

FRESH-MINT SAUCE

Steps:

• Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

GOOD OLD FASHIONED MINT SAUCE

Steps:

• Put the mint into a bowl with the sugar and water, stir until sugar has dissolved.
• Add salt and vinegar and allow to tand for 30 minutes.
• Serve.

EASY PEPPERMINT MARSHMALLOWS

Steps:

• Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
• Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
• Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

TOMATO-MINT SAUCE

Steps:

• Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.
• Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.

ANGELUS MARSHMALLOW MINT SAUCE

Steps:

• boil sugar and water together for about 5 minutes or until it forms a thin syrup --
• add marshmallows cut in pieces.and remove from the fire --
• let stand for 2 minutes -- then pour slowly on the stiffly beaten egg white.
• add peppermint extract and serve cold.
• about 1/2 tsp of finely crushed mint leaves may be used instead of the peppermint extract.