Marshmallow Sauce

Vegetarian
Gluten Free
Dairy Free
Marshmallow Sauce
45 min.
6
192kcal

Suggestions


Are you looking for a delightful way to elevate your desserts? Look no further than this irresistible Marshmallow Sauce! Perfect for drizzling over ice cream, pancakes, or even fresh fruit, this creamy, sweet sauce is sure to please everyone at the table. With its light and fluffy texture, it adds a whimsical touch to any dish, making it a favorite for both kids and adults alike.

This Marshmallow Sauce not only tantalizes your taste buds, but it’s also accommodating for various dietary preferences. It’s vegetarian, gluten-free, and dairy-free, ensuring that everyone can indulge without worry. In just 45 minutes, you can whip up a batch that serves six people, offering a deliciously satisfying treat at a mere 192 calories per serving.

The beauty of this recipe lies in its simplicity and the luxurious result it delivers. With just a few pantry staples like light corn syrup, granulated sugar, and fresh egg whites, you can create a delectable sauce that rivals any store-bought option. As you beat the egg whites to form stiff peaks, you’ll feel like a true pastry chef in your own kitchen. So, gather your ingredients and get ready to impress your family and friends with a homemade Marshmallow Sauce that will take any dessert to the next level!

Ingredients

  • 0.8 cup plus light
  • 0.3 teaspoon cream of tartar 
  • large egg whites at room temperature
  • 0.5 cup granulated sugar 
  • pinch kosher salt 
  • 0.5 teaspoon vanilla extract pure

Equipment

  • frying pan
  • sauce pan
  • mixing bowl
  • blender
  • hand mixer
  • candy thermometer

Directions

  1. Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
  2. While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy.
  3. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
  4. Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla.
  5. Transfer the sauce to a container and refrigerate until cold.
  6. The egg whites in this recipe may not be fully cooked. If salmonella is a problem in your area, you can use powdered egg whites.
  7. Reprinted with permission from Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries by Ellen Brown, © 2011 Running Press

Nutrition Facts

Calories192kcal
Protein2.35%
Fat0.69%
Carbs96.96%

Properties

Glycemic Index
14.85
Glycemic Load
17.85
Inflammation Score
1
Nutrition Score
0.57391304044944%

Nutrients percent of daily need

Calories:191.8kcal
9.59%
Fat:0.16g
0.24%
Saturated Fat:0g
0%
Carbohydrates:49.54g
16.51%
Net Carbohydrates:49.54g
18.01%
Sugar:49.49g
54.99%
Cholesterol:0mg
0%
Sodium:51.41mg
2.24%
Alcohol:0.11g
100%
Alcohol %:0.21%
100%
Protein:1.2g
2.4%
Selenium:2.6µg
3.71%
Vitamin B2:0.05mg
3.05%
Vitamin B1:0.03mg
1.71%
Zinc:0.19mg
1.29%
Potassium:39.81mg
1.14%
Source:Epicurious