MARSHMALLOW SAUCE
So much better than store-bought, this marshmallow sauce is easier to make than it seems. Add a dollop of the sticky sweet stuff to your next ice cream sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
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.
THE BEST MARSHMALLOW SAUCE EVER!!!!!
Provided by Lauren Cardona
Time 2m
Number Of Ingredients 5
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!!
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.
Nutrition Facts : Calories 51 kcal, Carbohydrate 7 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 8 mg, Sugar 5 g, Fat 3 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
MARSHMALLOW SAUCE
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 20m
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 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.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 35 grams
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
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
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.
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