Marshmallow Sauce
I love sticky marshmallow sauce perhaps more than anything else on earth. When it’s spooned over a hot fudge sundae, the combination sends me skyward to heaven. Make it for yourself and see what all the fuss is about. This sauce must be made just before serving, as it doesn’t hold well. But it never lasts long around my house, and I don’t think you’ll have any trouble finding someone to help you finish it all up rather quickly either.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
Preparation
Step 1
Pour 1/2 cup (125 ml) of the cold water into a small bowl and sprinkle the gelatin over the top; set aside. In a small, heavy-duty saucepan fitted with a candy thermometer, mix the remaining 1/4 cup (60 ml) water with the sugar and corn syrup. Put the egg white in the bowl of an electric stand mixer.
Step 2
Bring the sugar syrup to a boil. When the syrup reaches about 225°F (110°C), begin beating the egg white with the salt. Once the syrup reaches 240°F (116°C) and the egg white is stiff, pour the hot syrup into the mixer bowl in a slow stream while beating on medium-high speed. (Aim the syrup between the whip and the side of the bowl to keep the syrup from clinging to the whip.)
Step 3
Once you’ve added all the syrup, scrape the softened gelatin into the warm saucepan and stir, allowing the heat of the pan to melt the gelatin. Pour the gelatin into the egg white mixture while whipping, as you did with the sugar syrup. Continue to beat until the mixture cools to room temperature, then whip in the vanilla. Serve this sauce as soon as possible after it’s made.
