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 Allie – This recipe looks amazing, and I’m looking forward to trying it very soon. I apologize if you’ve already answered this question, but could you ballpark for me the shelf life of a jar if kept refrigerated? Love your site!
Hey Sarah, no worries! Keeping it refrigerated will definitely extend the shelf life- it will probably keep for around 2-3 weeks before you start to see it beginning to separate. Hope that’s helpful!
Perfect! Very helpful – Thank you.
We made this sauce and it is delicious! We did notice that after 2 days on the counter it began to separate or turn back to syrup. (We did not know that we should have refrigerated it). Can we reheat and re-whip the mixture? Is there any way to fix it?
Hey Chris, I’m so sorry you had trouble! I always store mine in the fridge, and I will be sure to add a note to the recipe card. It’s possible that you could revive it by re-whipping. Good luck!
Hi Allie, I love marshmallow-y things and printed this recipe out a few weeks ago. Finally made it tonight! I have my chocolate ice cream ready… can’t wait. What a fun and delicious recipe… Thanks so much!!
Awesome! I hope you love it as much as I did Kathleen! This was basically my favorite ice cream ever 😉
When I said snowball topping I was talking about iced like snowcones. Topping is great for that.
Oh, I see! I guess I’m not familiar with that kind of snowball, lol! Must be a regional thing. Well, I’m very happy you like the sauce! Thanks for the great feedback!
I just started making snowballs for family parties. This recipe is wonderful for the topping. No eggs and no worries about who is allergic.
Oh that’s so great! I actually have a recipe for snowball cupcakes here: https://bakingamoment.com/snowball-cupcakes/. Maybe you’d like it! Thanks for reading and for the great feedback.
Does this sauce harden in the freezer? Looking for something to add to ice cream and I do not want it to become too hard. Thanks for letting me know.
Hi there! It does thicken up a bit but I wouldn’t say that it becomes hard. It’s still soft and sauce-like. I’ve actually used it in an ice cream recipe (https://bakingamoment.com/chocolate-marshmallow-rice-krispie-treat-ice-cream/) and I was happy with the way it turned out. Check out the pics and you can probably get a good idea of what it does when frozen. Good luck!
Hi Allie, I have tried making this recipe twice now and both times it has come out really thin, almost like a soup. Is there a reason this may be happening and what can I do to fix it? Thanks Allie!
Hey Sarah! Does it get thicker as it cools? That’s what usually happens when I make it, but if it’s still runny when cool you could probably decrease the water a bit.
I made this last night as a part of a collection of sweet sauces for my sister and boss for Christmas. Let me just say….holy rusted metal, batman, this is amazing. My husband was dipping iced sugar cookies in it and is very upset that I’m giving it all away. I tasted it again this morning (had to make sure it stayed good, of course). Just as good. Thanks for the recipe, I will be making this frequently, I’m sure.
What a FUN idea! I would absolutely love to receive a collection of sweet sauces! So happy you and your husband liked the marshmallow sauce. It’s definitely a favorite for my family as well. Happy holidays Sarah!
I tried this with a vegan gelatin and it didn’t work. It didn’t turn white even after 30 min of mixing (how long are you supposed to whip it)? The next morning I whipped three egg whites and added the warmed mixture from your recipe to the egg whites, and whipped them for another 10 minutes, and it turned white. Thoughts?
Hm, I’m sorry you had trouble Lauren. I’m guessing that vegan gelatin does not work in the same way as the regular kind. I used Knox brand in this recipe and the results have been consistent over the last 3 or 4 times I’ve made it. I haven’t tried using egg whites. Are you trying to make a vegan version? I’m thinking that’s probably not your concern since you mentioned egg… I would try it with non-vegan gelatin, in my experience that works well.
Hi
How much does this recipe.make.
Hey Jackie! I’d say somewhere in the neighborhood of 24 ounces. Hope that helps!
how do you store this and how long can you store it
It keeps for a few weeks in the fridge! Thanks for the great question, Rj 🙂
Made this today so that I could make your Chocolate Marshmallow Rice Krispie Treat Ice Cream. The recipe was perfect, actually I should say both recipes were perfect. The marshmallow sauce came out great, even with me forgetting the vanilla. For those that wanted a thinker sauce, a couple of hours in the fridge worked for me.
Awesome! So happy you liked it Jessica. Thanks for sharing your feedback!
I’ve never tried making marshmallow sauce before but I think I’m going to finally have to give it a shot. Love the gif of the the twirly dripping sauce. So awesome!
I’m in love with marshmallow anything and everything. Seriously cannot wait to try this!
Me too Laura! Hope you enjoy 🙂
Oh what an amazing recipe to have on hand!! I wish I had a jar of this in front of me… and a spoon of course 🙂
Lol yes! I must admit I’ve dipped a spoon into that jar more than once 😉
Thanks Allie for this homemade sweet treat! I have an idea I am going to try it “thicker” whipped with some melted chocolate pieces between graham crackers for the S’mores effect and as a frosting or glaze with or w/o whipped chocolate !1 What do you think 🙂
I think that sounds phenomenal! S’mores is totally my favorite dessert combo. Just decrease the water a bit and I think that should help to make it thicker. Enjoy!