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Active Time
3 minutes
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Total Time
8 minutes
Homemade marshmallow sauce is so ridiculously easy to make that you'll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions.
Ingredients
Makes 2 1/3 cups
Special Equipment
Step 1
Whisk together powdered egg whites and 2 tablespoons warm water in bowl of stand mixer until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
Step 2
Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.
•You can substitute in pasteurized egg whites with no trace of yolk, such as Eggology. Use amount to equal 1 egg white. Leftover sauce keeps, covered and refrigerated, for several weeks.
Leave a Review
Reviews (2)
Back to TopVery quick, easy and good. I did add a little bit more powdered sugar. We used it on Mexican Chocolate Ice Cream (recipe also on this site) with toasted chopped almonds.
aaa821
7/15/2013
This was very easy and tasty. Stored in the fridge, it became the consistency of marshmallow fluff, and I think could likely substitute for fluff in recipes. Great addition to banana splits!
Anonymous
Albuquerque, NM
8/6/2012
