Sunday, March 9, 2014

Marshmallow Ice Cream Sauce

Imaged used from the Internet

We were having friends over for dessert.

We hadn't done that in such a long time!

It was fun!

They were going to be in the area and made it easy for them to drop by and hang out for awhile.

Since the cherubs are baking chocolate chip cookies for their March "Treat of the Month" club, I decided that for dessert we would have a chocolate chip sundae bar!

Of the 9 who would be eating dessert, 5 of them were kids.

"Make your own sundae" is always fun for kids . . .

and Karen!

Earlier in the day, I made a homemade hot fudge sauce,

homemade caramel sauce,

bought vanilla ice cream from my favorite dairy store, Braums,

pulled out the sprinkles to dash on top,

and got the chocolate chip cookies ready.

At the very last minute, I thought that a marshmallow sauce would be fun to have too.

I've never been one to live or die by marshmallow sauce, but it couldn't be all bad, huh?

And it definitely couldn't be too hard either!

I just needed pourable marshmallow!

I thought this turned out great for what I wanted!

I totally just threw ingredients into the bowl. 

I knew that I didn't need a ton of sauce, as I didn't think the leftover sauce would keep well.

The idea of this recipe:  make what you need, don't stress about the amount of ingredients.

Make it up, taste it, adjust if necessary, but most importantly:

Enjoy!

Marshmallow Ice Cream Sauce

1 cup mini marshmallows
1 tsp. butter
2-3 TBSP heavy cream

In a double boiler*, heat the water and place the marshmallows in the top.

Add the butter.

As the water heats and the marshmallows begin to melt, stir the ingredients around.

Add the cream and continue to stir until all is melted and well incorporated.

If you need more sauce, add more marshmallows and a bit more cream.

If you want a thinner sauce, add more cream.  If you want a thicker sauce, add a few more marshmallows.

*I use a saucepan, filled 1/2 way or so with water.  I place a clear bowl that rests on the edge of the pan rim as my double boiler. I heat the water to a gently simmer.  Once I have the sauce made, I turn the stove to low to keep the sauce warm, as I don't want it to set up; I want it to be pourable and I served it warm over the ice cream, as I did with the hot fudge and the caramel sauce.


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