Marshmallow Sauce
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watt oven
Preparation time: 10 minutes
Cooking time: 4 minutes
Waiting time: none
A light sauce flavored to your taste, excellent over ice cream, sponge cake or any creamy pudding.
This sauce will keep for 4 to 6 days, refrigerated [if it separates, simply stir sauce until creamy before serving].
IngredientsPreparation
  • 1/4 cup [60 mL] water or cranberry juice
  • 1/2 cup [100 g] sugar
  • 1/2 cup [125 mL] miniature marshmallows
  • 1 egg white
  • 1/2 teaspoon [2.5 mL] vanilla extract
    or
    1/4 teaspoon [1 mL] almond extract
  • Pour water or cranberry juice into a bowl; mix in sugar.
  • Microwave for 2 minutes on 'MAXIMUM'.
  • Stir to completely dissolve sugar; microwave for 2 minutes more on 'MAXIMUM', until of a light syrup consistency.
  • Stir in miniature marshmallows, until melted.
  • Leave mixture to cool completely.
  • Then beat egg white until foamy; fold beaten egg white into cooled mixture.
  • Either flavor sauce with vanilla, or almond extract.