Delicious fluffy Marshmallow Sauce can be paired with everything from pancakes and pies, but can also be used as a filling in cookie sandwiches, dipping sauce for fresh fruit, or frosting on a cake. This recipe comes from 1940 but variations of marshmallow-based sauces can be found decades earlier.
Instead of dicing large marshmallows, mini marshmallows could be substituted (approx 1.5 cups or about 60).
Marshmallow Sauce -1940
Delicious fluffy marshmallow sauce can be paired with sweets from pancakes to pies. Dip fresh fruit in or use as frosting on a cake. Serve hot or cold.
Ingredients
- 1 cup Sugar
- ½ cup Water
- 16 Marshmallows (diced into pieces)
- 4 Marshmallows (cut into quarters)
- 2 Egg Whites
Instructions
- In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
- In a saucepan bring sugar and water to boil over medium heat. Stir frequently. Boil for 5 minutes. Remove pan from heat.
- Add marshmallow pieces and stir thoughtfully until smooth.
- Slowly incorporate marshmallow sauce into egg whites, beating until smooth and fluffy.
- Immediately before serving stir in 4 quartered marshmallows. Serve hot or chilled.
Notes
Adapted from a recipe appearing in 250 Delectable Desserts from the Culinary Institute (1940 edition).
Source
Adapted from a recipe appearing in 250 Delectable Desserts from the Culinary Institute (1940 edition).
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