Homemade Marshmallow Sauce
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You'll love having a jar of this Homemade Marshmallow Sauce in your cupboard! So simple to make and great for so many uses, from ice cream sundaes to fluffernutter sandwiches! Just five simple ingredients and naturally gluten-free.
Hey guys! Once again, I'm dashing this one off in a hurry because my kiddos are about to blast through the front door at any moment and all hell's gonna break loose!
This is a really useful recipe that you'll love having in your back pocket! It whips up really fast with only 5 ingredients, and it's sooooo fluffy, sweet, and vanilla-y. I love it on everything from ice cream sundaes to peanut butter sandwiches.
It's a little thinner and more pourable than marshmallow fluff, but I think if you cut the water down a bit you'd have a dead ringer on your hands. Personally, I think the sauce consistency is more versatile.
I LOVE this with chocolate ice cream. It really is my favorite of all ice cream toppings. You could also swirl it into your homemade ice cream recipes as they come out of the machine! But there are tons more uses, you'll discover when you have a jar of this in your cupboard or fridge!
I'm sorry to be in such a rush but they just busted down the door and they're dying to tell me all about their End-of-School-Year Party!
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This post contains affiliate sales links.
Homemade Marshmallow Sauce
Ingredients
- 1 cup (250 ml) water,, divided
- 1 teaspoon unflavored powdered gelatin
- 1 ½ cup (300 g) granulated sugar
- 1 cup (341 ml) light corn syrup
- ⅛ teaspoon (0.13 teaspoon) kosher salt
- 1 teaspoon vanilla bean paste, (1 ½ teaspoons vanilla extract can be substituted)
Instructions
- Place half the water in a large mixing bowl, and sprinkle the gelatin on top. Set aside.
- Place the remaining water in a small pot, along with the granulated sugar, corn syrup, and salt. Place the pot over medium-high heat and cook, occasionally swirling the pot gently, until the syrup registers 240 degrees F on a candy thermometer.
- Carefully pour the hot syrup over the gelatin mixture, and whip on medium low speed for 2 minutes.
- Increase the speed to high, and continue to whip until the sauce becomes thick, shiny, and white.
- Stir in the vanilla bean paste and transfer to a large mason jar.
We could never easily find marshmallow sauce at the grocery store and were buying A container from our ice cream shop. This tastes just like that and I can make it whenever we want! Thanks for the great recipe!
Hi Allie - thank you for the recipe. It tastes great but mine never turned white like yours. Mine looks like cloudy corn syrup. What did I do wrong?
Hey Gina! I'm so sorry you had this problem. May I ask what kind of mixer you were using? I'm wondering if it could have been because the mixture wasn't whipped well enough.
Thanks for the reply. You're right, it wasn't whipped enough. I was using a hand mixer and the bowl was too shallow so I had to be careful not to make it fly all over the kitchen! I just transferred it to a tall beaker and whipped it with my milk frother attachment. It looks much better now.
Hi. Wondering if this could be made with a sugar sub like Erythritol. Anyone tried it yet?
This is so easy to make & is DELICIOUS!! I'm gonna make several jars along with my homemade chocolate sauce & graham crackers & give as gifts. Thank you so much for sharing this recipe with us!!❤
My pleasure Heather! I'm so happy you like it!