Low Fat Chocolate Marshmallow Sauce Recipes

THE BEST MARSHMALLOW SAUCE EVER!!!!!

Steps:

• In a microwave safe bowl, combine marshmallows and heavy cream.
• Microwave for 15 seconds and then stir
• Continue to microwave in 15 second increments, stirring every 15 seconds until all marshmallows are just about melted. This will not take long at all.
• Remove from microwave and add brown sugar and cinnamon.
• Stir and let cool for 2 minutes.
• Enjoy! OMG it is so good!!

HOMEMADE MARSHMALLOW SAUCE

Steps:

• 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.

LOW-FAT CHOCOLATE MARSHMALLOW SAUCE

Steps:

• Cook sugar and water in a saucepan over medium high heat until a candy thermometer registers 220°F Remove from heat.
• Stir in cocoa, vanilla and marshmallows until melted. Let cool, without stirring, until bottom of pan just feels warm. Beat until thickened and serve warm over ice cream.

MARSHMALLOW SAUCE

Steps:

• Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves.
• Bring to a boil, then simmer for 5 minutes.
• In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water.
• Once the marshmallows are completely melted stir in the hot syrup beating well.
• Add the vanilla.
• The sauce may be reheated in the top of a double boiler.
• Beat well before serving.

MARSHMALLOW SAUCE

Steps:

• Place egg white in bowl of standing mixer fitted with whisk attachment, and set aside; measure sugar, and set 3 teaspoons aside.
• Combine remaining sugar and the corn syrup in medium saucepan with 1/4 cup of water, and bring to a boil over medium heat, stirring to combine; cook syrup without stirring until it reaches 240 degrees, using a candy thermometer.
• As sugar cooks, pour 3/8 cup cold water into small saucepan, and sprinkle gelatin on it; let stand 5 minutes; put pan over burner on very low heat, and stir to dissolve; leave pan on warm burner.
• Just before sugar syrup reaches 240 degrees, beat egg white on low speed until foamy; add 1 teaspoon of reserved sugar and the salt; increase the heat to high, and continue beating, sprinkling with remaining 2 teaspoons until medium-stiff peaks have formed; with mixer running, pour syrup into egg white; beat on high speed 2 minutes; add dissolved gelatin; beat until fluffy and cool, about 5 minutes; add vanilla.
• Sauce will hold at room temperature for 4 hours; after refrigeration, sauce may be heated over a double boiler until lukewarm, and beaten in a standing mixer until fluffy.