Marshmallow Sauce

Makes 2 1/3 cups
  • Active time: 3 min
    Total time: 8 min
Homemade marshmallow sauce is so ridiculously easy to make that you’ll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions.
Published in Gourmet Live 06.13.12


  • 2 teaspoons powdered dried egg whites, such as Just Whites
  • 3 tablespoons warm water, divided
  • 2/3 cup light corn syrup
  • 1/2 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract


  • Stand mixer


  • Whisk together powdered egg whites and 2 tablespoons warm water in bowl of stand mixer until powder is dissolved. Add corn syrup, confectioners’ sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
  • Thin marshmallow to a sauce by beating in remaining tablespoon warm water, or to taste.


  • You can substitute in pasteurized egg whites with no trace of yolk, such as Eggology. Use amount to equal 1 egg white. Leftover sauce keeps, covered and refrigerated, for several weeks.
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