Marshmallow Sauce For Ice Cream Recipes

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.

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 SAUCE

Steps:

• Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
• Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (115°C) when read on a candy thermometer.
• Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy.
• Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks.
• Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
• Turn off the machine and pour the condensed milk into the whipped cream.
• Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
• Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen. Lastly, fold in crushed graham crackers.
• Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
• Keep stored in the freezer for up to 6 weeks.

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.

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 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:

• 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.