Marshmallow Sauce Recipe

Marshmallow Sauce

1. 1

   Prepare ingredients

   Measure out all ingredients. If using marshmallow fluff instead of whole marshmallows, use about 1 cup (8 oz) fluff and omit powdered sugar unless you want thicker texture.

2. 2

   Melt base

   In a medium-sized heavy-bottomed saucepan, melt the unsalted butter over low heat until it foams and just begins to turn clear, about 1–2 minutes. Reduce heat to low to avoid browning.

3. 3

   Add milk and corn syrup

   Add the whole milk and light corn syrup to the pan and stir to combine. Warm the mixture over low heat until it is gently steaming but not simmering, about 2–3 minutes.

4. 4

   Add marshmallows

   Add the large marshmallows to the warm milk mixture a handful at a time. Stir continuously with a heatproof silicone spatula or wooden spoon so marshmallows melt evenly. Keep the heat low — the goal is to melt, not boil. This will take about 4–6 minutes.

5. 5

   Whisk until smooth

   Once the marshmallows have mostly melted, increase heat to low-medium briefly and whisk vigorously to smooth any remaining lumps. Continue whisking until the sauce is glossy and pourable, about 1–2 minutes. If sauce appears too thin, sprinkle in the powdered sugar one tablespoon at a time and whisk until incorporated.

6. 6

   Finish and flavor

   Remove the pan from heat. Stir in the vanilla extract and a pinch of fine sea salt. Taste and adjust: add another pinch of salt or a touch more vanilla if desired.

7. 7

   Cool and store

   Let the sauce cool for 5–10 minutes to thicken slightly before using. The sauce will continue to thicken as it cools. Use warm as a dip for fruit, pour over ice cream, or drizzle on baked goods. Store any leftovers in an airtight container in the refrigerator for up to 7 days. Reheat gently in a saucepan over low heat or in short bursts in the microwave, stirring between intervals until smooth.