Marshmallow Sauce
User Reviews
4.6
Marshmallow Sauce
Description
The Marshmallow Sauce starts by blooming gelatin in water, then heating sugar, corn syrup, and salt to a soft ball stage to create a syrup. The hot syrup is added to the gelatin mixture and whipped until thick and fluffy. Vanilla extracts add aroma, and bittersweet chocolate and crushed graham crackers are incorporated to replicate s’mores flavors. The heavy cream and sweetened condensed milk contribute to the rich, creamy texture and sweetness. This sauce offers a light, yet indulgent dessert topping or ingredient.
This sauce can be used to enhance ice cream, cakes, or served as a dip. It is recommended to store it in an airtight container in the refrigerator for up to eight weeks. Before serving, mixing or whipping lightly can restore softness if it has set firm. The recipe cautions that corn syrup is essential for texture and cannot be substituted.
Ingredients
- 1 cup ( 8floz/225ml) water divided
- 2 cups (16oz/450 ml) heavy whipping cream
- 1 teaspoon gelatin unflavored
- 14 ounces (1 can/ 400ml) sweetened condensed milk cold
- 1 1/2 cups (12oz/340g) sugar
- 2/3 cup (4oz/115g) bittersweet chocolate melted
- 1 cup (10oz/283g) light corn syrup ( there is no substitute for corn syrup)
- 1 cup (3oz/85g) graham crackers crushed
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Notes
- Store the marshmallow sauce in the refrigerator in an airtight container for up to eight weeks.
- Mix or whip the sauce before serving to restore its soft, fluffy texture if it has firmed up.
- Use light corn syrup as specified for the correct texture; it cannot be substituted.
User Reviews
Overall Rating
4.6
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