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
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.
Wow....that looks very creamy and delicious....so simple to make too. I'm going to make this. I've bookmarked this :D Thanks very much for sharing, Drick!
ReplyDeleteVery interesting and perfect for my mallow cup sundae, chocolate ice cream your cream and toasted coconut oh my~! thanks drick :)
ReplyDeleteWhat do you have this with? Sounds so yum
ReplyDeleteDrick, 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.
ReplyDeleteThanks for sharing this.
Joanne
You did not.
ReplyDeleteOh.
Lordy.
This is absolute heaven.