Desserts & Baking

Marshmallow sauce

By Monche Muller
Easy
10 minutes, plus resting time
15 minutes
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Ingredients

Method
  • 18 marshmallows
  • 1/2 cup cream
  • 1/2 t vanilla extract

Method

Ingredients

Heat the marshmallows and cream in a double boiler, folding and stirring until the marshmallows are almost melted.

Add vanilla extract and continue cooking and stirring until completely melted and well blended with the cream. Leave to thicken as it cools.

Image: Thinkstock
Monche Muller

Recipe by: Monche Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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