Marshmallow Sauce Food

MARSHMALLOWS

Steps:

• Lightly oil an 8-by-8-inch baking dish. Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
• In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
• With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.
• Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
• Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
• Sift a generous amount of confectioners' sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.
• Toss the cubes in the confectioners' sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days.

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

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.

MARSHMALLOW SAUCE

Steps:

• Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves.
• Bring to a boil, then simmer for 5 minutes.
• In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water.
• Once the marshmallows are completely melted stir in the hot syrup beating well.
• Add the vanilla.
• The sauce may be reheated in the top of a double boiler.
• Beat well before serving.

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.

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:

• 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.

NUT TREE MARSHMALLOW SAUCE

Steps:

• In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
• Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.

MARSHMALLOW SAUCE

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:

• 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

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.

TOASTED MARSHMALLOW SAUCE

Steps:

• BRING the cream to a boil in a small saucepan over medium-high heat.
• REDUCE the heat and stir in the marshmallow cream until smooth.
• REMOVE from the heat and stir in the vanilla and bottled smoke. Serve warm or at room temperature.

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.