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
Provided by Ellen Brown
Categories Candy Sauce Dessert Kid-Friendly Back to School Shower Party Candy Thermometer Marshmallow Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 cups
Number Of Ingredients 7
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 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.
MARSHMALLOW ICE CREAM TOPPING
This is similar to soda shoppe toppings.
Provided by Kristil Kimbro Lyle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103 calories, Carbohydrate 22 g, Cholesterol 5.1 mg, Fat 1.9 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 26.4 mg, Sugar 18 g
MARSHMALLOW SAUCE
Make and share this Marshmallow Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 40m
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 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
This makes a really creamy topping for your ice cream. My husband has been known to eat it straight with a spoon.
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 276.9, Fat 5.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 69.5, Carbohydrate 58.7, Sugar 47.7, Protein 1.1
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
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
I love sticky marshmallow sauce perhaps more than anything else on earth. When it's spooned over a hot fudge sundae, the combination sends me skyward to heaven. Make it for yourself and see what all the fuss is about. This sauce must be made just before serving, as it doesn't hold well. But it never lasts long around my house, and I don't think you'll have any trouble finding someone to help you finish it all up rather quickly either.
Yield makes 2 cups (500 ml)
Number Of Ingredients 7
Steps:
- Pour 1/2 cup (125 ml) of the cold water into a small bowl and sprinkle the gelatin over the top; set aside. In a small, heavy-duty saucepan fitted with a candy thermometer, mix the remaining 1/4 cup (60 ml) water with the sugar and corn syrup. Put the egg white in the bowl of an electric stand mixer.
- Bring the sugar syrup to a boil. When the syrup reaches about 225°F (110°C), begin beating the egg white with the salt. Once the syrup reaches 240°F (116°C) and the egg white is stiff, pour the hot syrup into the mixer bowl in a slow stream while beating on medium-high speed. (Aim the syrup between the whip and the side of the bowl to keep the syrup from clinging to the whip.)
- Once you've added all the syrup, scrape the softened gelatin into the warm saucepan and stir, allowing the heat of the pan to melt the gelatin. Pour the gelatin into the egg white mixture while whipping, as you did with the sugar syrup. Continue to beat until the mixture cools to room temperature, then whip in the vanilla. Serve this sauce as soon as possible after it's made.
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.
PEPPERMINT MARSHMALLOW SAUCE
I am such a sucker for marshmallow cream! I also love mint. Even though this is really rich and sweet, it is deeelish! I love marshmallow cream spread on graham crackers for a snack, so for an extra special treat, I make this.
Provided by Redneck Epicurean
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 891.9, Fat 24.8, SaturatedFat 15.3, Cholesterol 68.2, Sodium 302.1, Carbohydrate 173, Fiber 0.1, Sugar 79.8, Protein 2.8
MARSHMALLOW SAUCE FOR ICE CREAM
Make and share this Marshmallow Sauce for Ice Cream recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 355.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.1, Sodium 56.8, Carbohydrate 89, Fiber 0.1, Sugar 72, Protein 1.5
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.
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