Marshmallow Sauce

See the RecipeTodd Coleman

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 »

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. _[See the recipe »](http://www.saveur.com/article/recipes/marshmallow-sauce)_
Yield: makes 2 cups

Ingredients

  • 1 tsp. unflavored powdered gelatin
  • 12 cup cold water
  • 1 12 cups sugar
  • 1 cup light corn syrup
  • Pinch of kosher salt
  • 1 tsp. vanilla extract

Instructions

  1. 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.