Marshmallow Topping Recipes

HOMEMADE MARSHMALLOW SAUCE ICE CREAM TOPPING

Steps:

• Put half of the water in a large mixing bowl. If you're using a stand mixer like a Kitchenaid mixer, put it directly in the mixer bowl. Rain the teaspoon of unflavored gelatin evenly over the surface of the water and set aside.
• Put the remaining water, sugar, corn syrup, and salt in a small saucepan and cook over medium-high heat. Don't stir it, just give it the occasional swirl, if necessary. Cook until the temperature reads 240 degrees Fahrenheit (soft ball stage) on a candy
• Pour the hot mixture into the bowl with the gelatin mixture. Whip on a low speed for two minutes, then add vanilla, and whip on high speed for several minutes, until the mixture is thick, white, and fluffy.

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 ICING

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

MARSHMALLOW TOPPING

Steps:

• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
• In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
• With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.

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.

MARSHMALLOW PIE TOPPING

Steps:

• Mix marshmallow creme and liqueur until well blended.
• Stir in marshmallows.
• Serve over pie slices, such as pumpkin.