Homemade Marshmallow Sauce Recipes

HOMEMADE MARSHMALLOW SAUCE

Steps:

• Place half the water in a large mixing bowl, and sprinkle the gelatin on top. Set aside.
• Place the remaining water in a small pot, along with the granulated sugar, corn syrup, and salt. Place the pot over medium-high heat and cook, occasionally swirling the pot gently, until the syrup registers 240 degrees F on a candy thermometer.
• Carefully pour the hot syrup over the gelatin mixture, and whip on medium low speed for 2 minutes.
• Increase the speed to high, and continue to whip until the sauce becomes thick, shiny, and white.
• Stir in the vanilla bean paste and transfer to a large mason jar.

THE BEST MARSHMALLOW SAUCE EVER!!!!!

Steps:

• In a microwave safe bowl, combine marshmallows and heavy cream.
• Microwave for 15 seconds and then stir
• Continue to microwave in 15 second increments, stirring every 15 seconds until all marshmallows are just about melted. This will not take long at all.
• Remove from microwave and add brown sugar and cinnamon.
• Stir and let cool for 2 minutes.
• Enjoy! OMG it is so good!!

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.

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.

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.

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 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 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:

• 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 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.