MARSHMALLOW SAUCE
So much better than store-bought, this marshmallow sauce is easier to make than it seems. Add a dollop of the sticky sweet stuff to your next ice cream sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine corn syrup and sugar with 1/4 cup water. Bring to a boil over high heat, and clip on a candy thermometer. Continue to boil, occasionally brushing the sides of the pan with a pastry brush dipped in water to prevent stray granules of sugar from crystallizing.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until medium peaks form. When the syrup reaches 238 degrees (soft-ball stage), after about 7 minutes, remove from heat. With mixer running at medium speed, very slowly pour the syrup down the side of the bowl of egg whites in a steady stream, beating until syrup is fully incorporated and sauce is shiny and fluffy. Serve.
HOMEMADE ORANGE MARSHMALLOWS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 8h27m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
- Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
- In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
- *Can be found at cake decorating stores .
ORANGE CRANBERRY SAUCE
In about 20 minutes, with just a few ingredients, you can have the freshest cranberry orange sauce you've ever tasted. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
MARSHMALLOW SAUCE
Provided by Kay Rentschler
Categories condiments, ice creams and sorbets, dessert
Time 20m
Yield 4 cups
Number Of Ingredients 6
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 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 3/4 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. Do not overheat. 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 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.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 35 grams
MARSHMALLOW SAUCE
This makes a really creamy topping for your ice cream. My husband has been known to eat it straight with a spoon.
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 276.9, Fat 5.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 69.5, Carbohydrate 58.7, Sugar 47.7, Protein 1.1
MARSHMALLOW SAUCE
Make and share this Marshmallow Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 6
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.
ORANGE MARSHMALLOW SAUCE
A delicious accent to any dessert. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine sugar and cornstarch; mix well.
- Add orange juice and stir until well mixed; add salt orange rind and egg.
- Add water gradually and cook for about 15 minutes over low heat, stirring constantly until thickened.
- Remove from heat, add butter and marshmallows; beat until marshmallows are dissolved.
- Cool before using.
Nutrition Facts : Calories 623.1, Fat 13.5, SaturatedFat 7.1, Cholesterol 193.6, Sodium 394.2, Carbohydrate 122.3, Fiber 0.5, Sugar 94.9, Protein 6.7
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