Marshmallow Sauce

READY IN: 40mins
byZula
Recipe by evelynathens

Great over ice cream or as a dip for fresh fruit.

Top Review by byZula

Oh man this is good! I'm trying not to just sit with the bowl and eat it all!! I can't find corn syrup here in the UK, so I used a substitute recipe for it which worked very well. This tastes just like melted marshmallows! Thank you for posting this!!

Ingredients Nutrition

Directions

  1. Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a