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 »
- 1 tsp. unflavored powdered gelatin
- 1⁄2 cup cold water
- 1 1⁄2 cups sugar
- 1 cup light corn syrup
- Pinch of kosher salt
- 1 tsp. vanilla extract
- 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.