May 6, 2010

Marshmallow Sauce

photo from EatReal

 Pure decadence...

Now it would not be Thursday without a a sweet tooth recipe.

Dark chocolate cheesecake is great drenched with this sauce. Now, what about a smooth sauce for a banana split. Add a little peppermint extract for a minty sauce over cupcakes and bars. Got your attention yet? You bet, the possibilities are endless folks, go crazy with this one.

It is just one of the recipes from the cook book by George Geary I am featuring this week. All of his recipes are great and just as easy as this one. Enjoy!

Marshmallow Sauce
makes 2 cups
  • 3 cups miniature marshmallows
  • 1 cup heavy or whipping (35%) cream
  • 1 teaspoon vanilla extract
In a heavy saucepan, heat marshmallows and cream over medium heat, stirring contantly until fully melted, about 4 minutes. Remove from heat and stir in vanilla. Serve warm.

Tip: You can prepare this sauce up to 2 days ahead and store it in an airtight container in the refrigerator. It will thicken as it cools, so you will need to reheat it in the top of a double boiler on the stove until it's the desired consistency.

Variation: Add 1 teaspoon peppermint extract for a minty marshmallow sauce.


  1. Wow....that looks very creamy and simple to make too. I'm going to make this. I've bookmarked this :D Thanks very much for sharing, Drick!

  2. Very interesting and perfect for my mallow cup sundae, chocolate ice cream your cream and toasted coconut oh my~! thanks drick :)

  3. What do you have this with? Sounds so yum

  4. Drick, this looks so delicious. I'm baking a chocolate cake for Mother's Day. I'm going to have to make this as a sauce for my cake.

    Thanks for sharing this.

  5. You did not.



    This is absolute heaven.