Nut Tree Marshmallow Sauce Recipes
NUT TREE MARSHMALLOW SAUCE
Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.
Provided by Muffin Goddess
Categories Sauces
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium heavy-duty saucepan, combine sugar, corn syrup and water. Heat over medium heat, stirring until sugar dissolves. Once sugar is fully dissolved, boil without stirring until mixture reaches firm ball stage (244 to 248ºF on a candy thermometer, 248ºF if weather is humid).
- Beat egg whites in a mixing bowl until stiff. Gradually add hot syrup in a stream, beating at high speed until fluffy and thick. Add salt and vanilla. Gently fold in mayo and orange zest. If sauce is too thick for your liking, fold in either 1-2 tbs. more mayo or 1-2 teaspoons water until desired consistency is reached.
Nutrition Facts : Calories 603.3, Fat 3.6, SaturatedFat 0.5, Cholesterol 2.5, Sodium 208.1, Carbohydrate 152.4, Fiber 0.1, Sugar 74.6, Protein 1.3
MARSHMALLOW SAUCE
Provided by Ellen Brown
Categories Candy Sauce Dessert Kid-Friendly Back to School Shower Party Candy Thermometer Marshmallow Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
- While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
- Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.
MARSHMALLOW SAUCE
Provided by Elizabeth Green
Categories Sauce Mixer Egg Dessert No-Cook Kid-Friendly Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 1/3 cups
Number Of Ingredients 8
Steps:
- Whisk together powdered egg whites and 2 tablespoons warm water in bowl of stand mixer until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
- Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.
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