Homemade Marshmallow Sauce
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!
This post contains affiliate sales links.
This post contains affiliate sales links.
Homemade Marshmallow Sauce
Ingredients
- 1 cup (250 ml) water,, divided
- 1 teaspoon unflavored powdered gelatin
- 1 1/2 cup (300 g) granulated sugar
- 1 cup (341 ml) light corn syrup
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 1 teaspoon vanilla bean paste, (1 1/2 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.
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!
Hi and thank you for this amazing recipe! This should be okay to can (seal in mason jar for pantry storage) using either the water bath or the pressure canning method, correct? Thanks for your imput
Hey there! I’m so sorry but I haven’t tried that so I can’t say for sure. If you give it a go will you let me know how it works out?
Thank you! Thank you! Thank you! I have a severe egg allergy and can’t use Marshmallow Fluff. So excited to see this recipe 😍
I have no idea why I could not add the fifth most important star. But trust me it’s there! Maybe it is there now 😅
Hi, what does this freeze like? I’m thinking of swirling it in some frozen treats
It freezes beautifully! I’ve used it to make chocolate marshmallow ice cream and it was a big success. It stays gooey. You can take a peek here: https://bakingamoment.com/chocolate-marshmallow-rice-krispie-treat-ice-cream/.
Hi I was wondering how long you have to mix it? Mine is not turning white.
It usually takes around 5-10 minutes. Good luck!