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Sauce: Marshmallow Sauce

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

Step aside, jarred marshmallow fluff. This homemade version — from Itgen's Ice Cream Parlour in Valley Stream, New York — is a wholesome rendition of liquefied marshmallows that begs to be drizzled over chocolate ice cream.

List of Ingredients

◦  1 teaspoon unflavored powdered gelatin
◦  ½ cup cold water
◦  1½ cups sugar
◦  1 cup light corn syrup
◦  Pinch kosher salt
◦  1 teaspoon vanilla extract


Recipe

Stir together 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-quart saucepan over medium heat, and cook, without stirring, until a candy thermometer reads 240° F. 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.

Serve, or transfer to a glass jar with a lid and store in the refrigerator for up to 1 month. Before serving, reheat sauce in a saucepan over low heat or in a bowl in the microwave for 30 seconds, as it will thicken when refrigerated.


Makes 2 cups