Marshmallow Ice Cream Topping Recipes

HOMEMADE MARSHMALLOW SAUCE

Steps:

• In the mixing bowl of a stand mixer with a whisk attachment, mix the gelatin with 1/2 cup of the cold water for a few seconds, then let it sit for 5 minutes so the gelatin can bloom.
• In a saucepan, bring the sugar, corn syrup, salt and remaining 1/2 cup cold water to a boil over medium­-high heat.
• Continue cooking until the temperature reaches 240 degrees F on a candy thermometer, then remove from heat and pour over the gelatin mixture.
• Add the vanilla extract and beat on low speed for 2 minutes. Increase the speed to high and beat for about 10 to 12 minutes until the mixture turns thick, white and glossy.
• Store in an airtight container in the refrigerator for up to one month.

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.

MARSHMALLOW ICE CREAM TOPPING

Steps:

• In a medium saucepan, whisk together the sugar, milk, corn syrup and butter. Bring to a boil over low heat, then simmer 3 minutes, stirring constantly.
• Add the marshmallows, stirring until melted and smooth, about 3 more minutes.
• Remove from heat and stir in vanilla.
• Serve warm, it thickens as it cools.