Mallow Sauce Food

MARSHMALLOW SAUCE

Marshmallow Sauce image

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

Ingredients

1 1/2 dozen marshmallows
1/2 cup cream
1/2 teaspoon vanilla

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

Marshmallow Sauce image

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

Ingredients

3/4 cup light corn syrup
1/2 cup sugar
1/4 cup water
2 large egg whites, room temperature

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.

MARSHMALLOW SAUCE

Marshmallow Sauce image

Make and share this Marshmallow Sauce recipe from Food.com.

Provided by evelynathens

Categories Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 egg white
3/8 cup sugar
1/2 cup light corn syrup
1 tablespoon gelatin
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

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 of 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 3/8 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; 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 the 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.

MARSHMALLOW SAUCE

Marshmallow Sauce image

Categories Sauce Dessert Quick & Easy Gourmet

Yield Makes 1 cup

Number Of Ingredients 2

Ingredients

1 1/2 cups Marshmallow Fluff
3 tablespoons water

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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