My children wanted ice-cream sundaes and as a child I equated ice-cream sundaes with marshmallow sauce. Instead of buying the Marshmallow sauce I decided to make it. It was surprisingly easy to make and turned out really well, it tastes just like fluff. In fact while I made this sauce I left the mixer running and went upstairs to fold and put away a load of laundry!
Marshmallow Sauce
Original recipe from here.
Marshmallow Sauce
1 egg white (I used the boxed pasteurized egg whites)
3/4 cup light corn syrup
Pinch salt
3/4 cup confectioner's sugar, sifted
1 teaspoon pure vanilla extract, or 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract
In the bowl of a stand mixer with the whip attachment affixed, combine egg white, corn syrup, and salt. Whip the corn-syrup mixture on high speed until it is light, fluffy, and roughly twice its original volume.
Turn your mixer off and spoon in the confectioner's sugar. Beat on low speed until sugar is blended into the corn syrup mixture. Add vanilla and beat in.
Spoon marshmallow sauce over ice cream; use it as a fondue for chocolate-covered graham crackers, fruit, and cookies; or top a peanut butter sandwich with it. Refrigerated, it will keep for about 2 weeks.
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