A Delicious, Easy Confection
In my cooking philosophy, everything is better when it is made from scratch. Over the last few decades we have moved so far away from cooking and tasting scratch foods that knowing the original flavors of a dish are nearly impossible. In my job as a cook, I’m still amazed at how good things taste when we make them ourselves. Marshmallow Sauce is no exception, even though it’s so simple and easy. Most of us don’t make this kind of confection anymore, preferring a store bought brand or assuming it must be difficult.
In days gone by, when ice cream parlors made their own toppings from scratch each day, this was one of those staples. People may take for granted how delicious it really is. Cooking at home we can control the quality of the ingredients. I’ve found that when given the choice, we will use much higher quality ingredients for ourselves and our families. Cooking at home also means we don’t need to be concerned with the problems of mass production, or multiple chemicals and additives to make something last 20 or 30 years on a shelf. I use pure cane sugar and non-GMO corn syrup, gelatin, 100% pure vanilla extract and a pinch of sea salt. Simple. Delicious.
Add the sugar and corn syrup to a heavy pot over medium high heat. Fix a candy thermometer to the pot making sure the thermometer is suspended in the sugar and syrup, not touching the bottom of the pot.
Bring the mixture to a boil and dissolve all of the sugar.
The mixture will become clear as it reaches the proper temperature.
Heat the mixture to 240 F° or approximately 115-116 C°
In the bottom of a mixing bowl, add the unflavored gelatin and stir in the ice cold water to dissolve it.
With the mixing machine running (starting on low) I add all of the heated sugar/corn syrup mixture. I then turn the machine on high and let it run until the mixture becomes pure white.
Once I have the thick consistency I’m looking for in my marshmallow sauce, I whisk in the vanilla extract and it is done.
Homemade Marshmallow Sauce
To make Rocky Road, Phish Food, Marshmallow Fluff Ice Cream or S'mores Ice Cream, you would add this in the last 5 minutes of making the ice cream by folding it in.
Ingredients
- 1 tsp gelatin, unflavored powdered
- 1 cup water, ice cold
- 1 1/2 cup sugar, granulated
- 1 cup corn syrup, light
- 1 tsp vanilla extract
- 1 pinch salt, kosher
Instructions
- Add the unflavored powdered gelatin to the mixing bowl of an electric mixer.
- Add ice cold water and stir to dissolve the gelatin, then set aside (adding hot water will activate the gelatin and make it rubbery and hard).
- In a heavy pot over medium high heat, add the sugar, corn syrup and pinch of salt.
- Bring the sugar/syrup mixture to a boil and keep the mixture at a gentle boil until it reaches 240 degrees.
- Start the mixer on low speed and add the hot sugar/syrup mixture. Increase speed and whip until white marshmallow sauce forms. This will take a few minutes on high.
- Once the desired thickness has been reached for the sauce, add the 100% pure vanilla and whisk briefly.
- Serve right away or store in a jar (once cooled) with a lid in the fridge for up to a month. Use the marshmallow sauce anywhere you would use the store bought variety, but especially when making ice cream or ice cream parfaits.
Notes
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