Total Time
25mins
Prep 10 mins
Cook 15 mins

This makes a really creamy topping for your ice cream. My husband has been known to eat it straight with a spoon.

Directions

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

5 5

I had a bunch of gingerbread marshmallows that DH bought and then never ate :) so I wanted to use them up and thought I'd try them out in this recipe. It was perfect over vanilla bean ice cream!
I used gingerbread marshmallows, 1/4 c brown sugar, 1/2 c sugar, 1/8 t cinnamon, pinch each of clove, allspice, and fresh grated nutmeg (because the 'mallows themselvers were not super gingerbread-y).

Thanks for a lovely recipe!

5 5

This was Fantastic! Very easy to make and tasted wonderful! I made up a couple batches, but them in decorative jars and gave as gifts (with hot fudge sauce), with rave reviews!

5 5

I substituted sweetened condensed milk (to get rid of leftovers) for the regular milk, and it was decadently rich! It got raves.