Homemade Marshmallow Sauce
Homemade marshmallow sauce can be used as a topper for ice cream or an ingredient.
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.
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.
Servings 2 cups
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
I've used this Marshmallow Sauce on brownies, as a filler for cookie sandwiches and chocolate cake.