Angelus Marshmallow Mint Sauce Food

ANGELUS MARSHMALLOW CARAMEL SAUCE

Steps:

• Mix sugar and water and boil slowly for 20 minutes.
• remove from fire and drop in the marshmallows.
• let stand for 5 minutes.then beat until smooth.
• serve hot or cold as a pudding or ice cream sauce.

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.

SIMPLE MINT SAUCE

Steps:

• Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.

PEPPERMINT MARSHMALLOW SAUCE

Steps:

• In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly.
• Cook 5 minutes, stirring constantly. Cool for 5 minutes.
• Stir in Marshmallow Crème, blending well. Gradually add half-and-half, stirring until mixture is smooth and fold in crushed candy.
• Serve warm or cool and store the leftovers in the refrigerator.

ANGELUS MARSHMALLOW FLOAT

Steps:

• Beat the egg until light, add the sugar and salt and then stir in the scalded milk.
• cook, stirring constantly, until the mixture thickens --
• remove at once from the fire and pour into a serving dish.to cool.
• make a small cavity in each marshmallow.
• fill with any bright colored jelly and place on top of the pudding.
• Heat in a 325* oven until the marshmallows are puffy --
• then chil before serving --
• what do you think -- worth trying?