Marshmallow Sauce - Ice Cream Topping Recipe

Ingredients

• 1 teaspoon Unflavored Powdered Gelatin (Dissolve in cold water; ensures the sauce sets with a marshmallow texture)
• 0.5 cup Cold Water (For hydrating gelatin)
• 1.5 cup Granulated Sugar (White granulated sugar for the syrup)
• 1 cup Light Corn Syrup (Keeps the sauce smooth and prevents crystallization)
• 1 pinch Salt (Enhances the sweetness)
• 0.5 cup Water (For the syrup base)
• 1 teaspoon Vanilla Extract (Pure vanilla for flavor)

Instructions

1. Gelatin Hydration

   In a mixing bowl, combine the powdered gelatin with ½ cup cold water. Whisk with the stand‑mixer's whisk attachment on low speed until fully dissolved and no lumps remain.

   Time: PT2M

2. Make Sugar Syrup

   In a medium saucepan, combine 1½ cups sugar, 1 cup light corn syrup, a pinch of salt, and ½ cup water. Stir briefly to mix, attach the candy thermometer, and bring to a boil over medium‑high heat. Once boiling, stop stirring and continue cooking until the thermometer reads 240°F (soft‑ball stage).

   Time: PT12M

   Temperature: 240°F

3. Combine Syrup and Gelatin

   Remove the saucepan from heat. With the mixer on low, slowly pour the hot syrup over the gelatin mixture while the whisk is running. Add 1 tsp vanilla extract and continue whisking for another 2 minutes.

   Time: PT2M

4. Whip the Sauce

   Increase the mixer speed to high. Beat the mixture for 5–7 minutes, or until it becomes thick, glossy, and a pale white color, resembling marshmallow fluff.

   Time: PT5M

5. Cool and Store

   Transfer the marshmallow sauce to a clean glass container, seal with the lid, and refrigerate. Let it chill for at least 30 minutes before using; it will thicken further as it cools.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

60 g

Fat

0 g

Fiber

0 g