Dec 24, 2011

Marshmallow Sauce

Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make a marshmallow sauce just like theirs. This recipe first appeared with the 2012 SAVEUR 100 item on Itgen's Ice Cream Parlour »

Credit: Todd Coleman

MAKES 2 CUPS

INGREDIENTS

1 tsp. unflavored powdered gelatin
½ cup cold water
1½ cups sugar
1 cup light corn syrup
Pinch of kosher salt
1 tsp. vanilla extract

INSTRUCTIONS

Stir together unflavored powdered gelatin and cold water in the bowl of a stand mixer fitted with a whisk. Meanwhile, bring sugar, light corn syrup, kosher salt, and water to a boil in a 2-qt. saucepan over medium heat, and cook, without stirring, until a candy thermometer reads 240°. Pour syrup over gelatin mixture and add vanilla extract; beat on low speed for 2 minutes. Increase speed to high, and beat until syrup becomes thick, shiny, and white. Transfer to a glass jar with a lid, and store in the refrigerator for up to 1 month.

See the recipe for Hot Fudge Sauce »
See the recipe for Wet Nuts »

This article was first published in Saveur in Issue #144

Subscribe now

Ratings & Reviews (4)

by THEMAYOR14 on 2012-01-05

Recipe states add cold water to gelatin then it says to add cold water with other ingredients in saucepan. Only lists 1/2 cup cold water? I guessed and added 1/2 cup to each and it turned out fine, if it is more water would like to know but the recipe is kind of confusing. Seems to have turned out fine. But if anyone else decides to make this might want to wait and see if a correction is made.

by EGANNON14 on 2012-01-26

I had the same question so I checked for a correction. As of this writing, I did not find one. So, I used 1/3 cup of water in the saucepan and it seems fine. I added a little more vanilla as it was a bit bland. I, too, would be interested to know how much water the recipe should have called for.

by EGANNON14 on 2012-01-26

I forgot to add stars to my former post. I added 1/3 cup of water to the saucepan and another 1/2 tsp. of vanilla. I love this sauce. It's great for kids - it tastes like melted marshmallows. What fun.

by jimlau99 on 2012-03-19

Well, I used the 1/2 cup water in the saucepan and bloomed the gelatin with a few T of water, brought the mixture to 240 degrees.

I then poured the mixture into a glass container for use the next day and now I have a block of "Turkish Taffy" that is unusable and will take some ingenuity to get out of the container as it has already proven to be impervious to softening in the microwave. Warming in a Bain-marie will be my measure of last resort.

As of now, for me, this recipe is unusable. Only freshly made was it of the correct consistency and even then, only when it was fresh out of the mixer.

Marshmallow Sauce 5 5 3 4