Homemade Marshmallow Sauce Quick and Easy Topping!

Ingredients

• 1 cup Granulated Sugar (white, fine granules)
• 0.5 cup Light Corn Syrup (golden, not dark corn syrup)
• 0.75 cup Water (room temperature, divided (3/4 cup for sugar mixture, 1/4 cup for gelatin))
• 1 teaspoon Unflavored Gelatin (powdered, dissolved in 1/4 cup water)
• 1 pinch Salt (enhances flavor)
• 0.5 teaspoon Vanilla Extract (homemade or pure vanilla extract)

Instructions

1. Combine sugar, corn syrup and water

   In a medium saucepan, combine 1 cup granulated sugar, 0.5 cup light corn syrup and 3/4 cup water. Add a pinch of salt.

   Time: PT2M

2. Heat the sugar mixture

   Place the saucepan over medium heat. Attach the candy thermometer and heat until the temperature reaches 240°F (115°C). This is the soft‑ball stage.

   Time: PT5M

   Temperature: 240°F

3. Prepare gelatin solution

   While the sugar mixture is heating, dissolve 1 tsp unflavored gelatin in the remaining 1/4 cup water in a small bowl. Let it sit for a minute to bloom.

   Time: PT2M

4. Combine gelatin with hot syrup

   When the sugar mixture hits 240°F, remove the saucepan from heat. Immediately pour the gelatin solution into the hot syrup and stir quickly to incorporate.

   Time: PT1M

5. Whisk the mixture

   Transfer the hot syrup‑gelatin mixture to a large mixing bowl. Using a hand mixer on low speed, slowly drizzle the hot liquid into the bowl while whisking. Once all liquid is added, increase speed to medium‑high and beat for about 10 minutes until the mixture becomes thick, glossy, and fluffy.

   Time: PT10M

6. Add vanilla

   Add ½ tsp vanilla extract and mix for an additional 30 seconds just to incorporate.

   Time: PT0.5M

7. Cool and store

   Transfer the finished marshmallow fluff sauce to a clean jar. Let it cool to room temperature, then seal and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

342

Protein

0g

Carbohydrates

85g

Fat

0g

Fiber

0g