Marshmallow sauce

Marshmallow sauce

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  • 10 minutes, plus resting time
  • 15 minutes


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

Cooking Instructions

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
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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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