RECIPE: Marshmallow topping?

clm27May 28, 2004

Does anyone know of a topping I can make that doesnt get

hard when you top ice cream? All thats available in stores

nearest to me is Kraft marshmallow and it gets brittle,even

softening it in the microwave. I want something that stays

soft and creamy when its poured over ice cream.

Thank you for reporting this comment. Undo
ginger_st_thomas

This one might work since it says you can use it warm or cool over ice cream. I would imagine it would work fine without the crushed peppermint, but I'd add a bit of vanilla if omitting the peppermint.

Here is a link that might be useful: Peppermint Marshmallow Sauce

    Bookmark   May 28, 2004 at 5:17PM
Thank you for reporting this comment. Undo
clm27

Ginger.....Thanks for the reply, but your recipe has as an
ingredientMarshmallow creme... I want to make a topping from scratch and I want it to be maleable like ice-cream so
that when I top my ice-cream it wont turn hard like candy.
I used to have a marshmallow sundae at a shop thet no longer exists and the sauce stayed liquid like thick cream
and this is what I'm looking for. Anyone?

    Bookmark   May 28, 2004 at 6:36PM
Thank you for reporting this comment. Undo
Virginia7074

I have a circa 1940s Ohio State Grange Cookbook that I'm pretty sure has some recipes for marshmallow topping in it. I'll go pull it out and see what I can fin.d

    Bookmark   May 28, 2004 at 9:05PM
Thank you for reporting this comment. Undo
Virginia7074

Well, I was wrong. That Grange cookbook didn't have any marshmallow topping recipes, but it had 2 marshmallow frosting recipes. Maybe you could tweak them to make them thinner. I've made boiled white icing before, which has a marshmallowy texture and uses the same technique of pouring and beating a thin thread of boiled syrup into beaten egg whites.

Marshmallow Icing

1-1/2 cups sugar
2 egg whites, beaten stiff
1/2 teaspoon cream of tartar
marshmallows

Beat cream of tartar and 2 tablespoons sugar, taken from 1-1/2 cup, into egg whites. Boil sugar with enough water to dissolve until it spins a threat. Beat hot syrup into egg whites. Add marshmallows, cut in fourths. Beat until nearly cool. (Maybe if you didn't beat it so long?)

Fluffy Marshmallow Frosting

2 egg whites, beaten stiff
2 cups sugar
1/2 cups hot water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
10 marshmallows, cut in bits

Cook sugar, water and cream of tartar to soft ball stage. Remove from stove. Pour 6 tablespoons syrup gradually over egg whites. Return remainder of syrup to stove, boil until it spins a thread. While this is cooking, beat whites briskly. Add remaining syrup slowly, then marshmallows. When about cold, add flavoring.

    Bookmark   May 28, 2004 at 9:13PM
Thank you for reporting this comment. Undo
clm27

Virginia, thank you but I've tried something like this and
its not it. What I should ask is "has anyone worked in a soda shop and made marshmallow sundaes and was the topping
made on the premises or bought, some one must know how its made?I dont want it to candy up when its put on ice cream.

    Bookmark   May 28, 2004 at 11:30PM
Thank you for reporting this comment. Undo
abgardeneer

Are you thinking of something like Seven Minute Frosting (which always strikes me as being very like marshmallow cream, without the "rubbery"-ness)?

    Bookmark   May 29, 2004 at 1:53AM
Thank you for reporting this comment. Undo
ginger_st_thomas

Scroll down to the last recipe.

Here is a link that might be useful: Marshmallow Sauce Recipe

    Bookmark   May 29, 2004 at 6:25AM
Thank you for reporting this comment. Undo
ginger_st_thomas

Here's an ice cream topping that uses whole marshmallows, not the marshmallow creme. (from makeicecream.com

Here is a link that might be useful: Marshmallow Ice Cream Topping

    Bookmark   May 29, 2004 at 6:46AM
Thank you for reporting this comment. Undo
clm27

Ginger...I am going to try the one for sauce as it might
just work...the other for topping has marshmallows in it
so I dont think its it. I have to get to the store,I seem
to be out of syrup and gelatin.Its pouring rain today so I
might not get there today. I will post my results as soon
as I try this. Thanks. DH also cleaned out the vanilla ice
cream so have to pick it up also.

    Bookmark   May 30, 2004 at 12:20PM
Thank you for reporting this comment. Undo
ginger_st_thomas

I'd like to hear how it comes out. I used to get sundaes with chocolate ice cream & marshmallow topping long ago & know the kind of topping you mean.

    Bookmark   May 30, 2004 at 4:24PM
Thank you for reporting this comment. Undo
roselin32

A man that owned an old fashioned soda fountain in South Dakota told me to make it this way:
Make a simple syrup-1c sugar to 3/4c water-cook til the sugar dissolves, cool and stir in one jar of marshmallow fluff. You have to mix it in very well but I've tried it and it is what I remembered also.
RL`

    Bookmark   May 31, 2004 at 3:34PM
Thank you for reporting this comment. Undo
ginger_st_thomas

I can't remember if the topping was warm when they put it on the ice cream, I just remember them spooning it from the built-in metal container.

    Bookmark   May 31, 2004 at 5:19PM
Thank you for reporting this comment. Undo
roselin32

No, I never had it warm. Only thing warm was the Hot Fudge.
RL`

    Bookmark   May 31, 2004 at 7:53PM
Thank you for reporting this comment. Undo
ruthanna_gw

I just viewed the index for the book Square Meals on the internet. They have a chapter on classic ice cream parlor treats and there is a marshmallow ice cream sauce listed. I have the book at home and will check it out as soon as I get there after work.

    Bookmark   June 2, 2004 at 12:07PM
Thank you for reporting this comment. Undo
roselin32

Ruthanna,
I have the cookbook too and there are two recipes:
Marshmallow Sauce
8 oz marshmallows
2T water
3/4c sugar
1/4c milk
1T light corn syrup
1 tsp vanilla
In top of double boiler, melt marshmallows with water. Leave in double boiler and set aside.
In a heavy saucepan, combine sugar, milk, and corn syrup.
Bring to a boil, reduce heat, and simmer 5 minutes. Pour this liquid over marshmallows and whisk until smooth.
Sauce will thicken as it cooks.
Remove from heat, add vanilla, and serve at room temperature.
Makes enough for 4-6 sundaes

The other recipe is for a "Golden Marshmallow Sauce"-if anyone wants it, I'll be glad to post it.
RL`

    Bookmark   June 2, 2004 at 12:52PM
Thank you for reporting this comment. Undo
ruthanna_gw

Thanks, Roselin. If I had to narrow down my whole cookbook collection to 5 cookbooks, that would be one of them. I bought it when it first came out and it's so much fun to read.

    Bookmark   June 2, 2004 at 3:52PM
Thank you for reporting this comment. Undo
Lisa_in_Germany

That stuff sounds delicious. I have never met a marshmallow anything that I didn't like! LOL
Lisa

    Bookmark   June 2, 2004 at 4:32PM
Thank you for reporting this comment. Undo
ginger_st_thomas

Oh, post the Golden Marshmallow Sauce recipe. PLEASE!

    Bookmark   June 2, 2004 at 6:07PM
Thank you for reporting this comment. Undo
roselin32

Here you go, Ginger:
Golden Marshmallow Sauce
1/4c boiling water
1c dark brown sugar
1 c mini marshmallows or quartered large ones
1/2 tsp vanilla
Add boiling water to sugar and cook until a little less than softball stage is reached (about 220°) Pour in marshmallows beating steadily with an electric beater over low heat until smooth. Remove from heat, add vanilla and serve warm or at room temp. Enough for 4 sundaes.

You can probably keep Ruthanna and me busy just posting recipes from this cookbook!! Hot Fudge, Raspberry, Caramel, Butterscotch sauces anyone??
RL`

    Bookmark   June 2, 2004 at 8:51PM
Thank you for reporting this comment. Undo
ginger_st_thomas

Well, the caramel WOULD be nice. . .

I sort of like the idea of the brown sugar with the marshmallows.

    Bookmark   June 3, 2004 at 5:30AM
Thank you for reporting this comment. Undo
roselin32

I had forgotten how enjoyable this cookbook is-thanks for reminding me, Ruthanna.
Now this Caramel Sauce is a REAL "tuffie", Ginger
30 caramel squares
1/4c water
Melt caramels and water in the top of a double boiler, stirring occasionally.
Serve warm
RL`

    Bookmark   June 3, 2004 at 1:26PM
Thank you for reporting this comment. Undo
clm27

Ginger StThomas.....and all the other gals who tried to help... most of the ones I tried( yes Ginger,yours) were
definitely not like what I'm trying to find and right about
now "I quit" they were all like eating icing on icecream
and I wont be able to eat another drop without getting ill.Thanks anyway.

    Bookmark   June 3, 2004 at 6:25PM
Thank you for reporting this comment. Undo
roselin32

CLM, which ones did you try?
RL`

    Bookmark   June 3, 2004 at 8:01PM
Thank you for reporting this comment. Undo
clm27

Roselin.... On of the last ones I tried said to melt one
cup of mallows & 2/3 cup of cream over hot water and beat,
it seemed to be the creamest but still tasted like frosting
I'm sorry but they all did and thats not the way I remember the marshmallow sundaes. But I will say that they all would be alright as cake toppings but over ice cream it
is disgustingly sweet. I did not try the one with b.sugar.

    Bookmark   June 3, 2004 at 8:34PM
Thank you for reporting this comment. Undo
roselin32

Okay, thanks.
RL`

    Bookmark   June 3, 2004 at 9:23PM
Thank you for reporting this comment. Undo
ginger_st_thomas

Ahh, too bad!

    Bookmark   June 4, 2004 at 6:17AM
Thank you for reporting this comment. Undo
Lisa_in_Germany

I have also found that childhood favorites always tend to taste different to adult taste buds. There are several things that I have not eaten since I was a kid and when I try them now it just doesn't have the same effect it did then.
Lisa

    Bookmark   June 7, 2004 at 6:11AM
Thank you for reporting this comment. Undo
roselin32

I think that is true, Lisa, and things that you couldn't have paid me to eat as a kid now make a regular appearance on our table and we enjoy them.
RL`

    Bookmark   June 7, 2004 at 11:52AM
Thank you for reporting this comment. Undo
clm27

Lisa and Roselin....I have to agree with you up to a point,
Things you remember can taste diff. to you now, as you do
change your tastes but I remember diff. dishes that I loved and if I can accurately duplicate the ingredients and
the way they were made, I find they are just as I remember
them BUT I dont allways fancy them as I did. The toppings
and sauces I tried came no where near what I remember and
all tasted like sweet icing. Also you are both right as I
eat and like things now I absolutely refused to eat as a
child and then there are things I loved ,I wont touch now.
I still hope I find that recipe but in the meantime I am
orging myself on fresh strawberries and heavy cream, mmmmm!

    Bookmark   June 7, 2004 at 3:27PM
Thank you for reporting this comment. Undo
woodie2

Why did I ever come over to the dessert exchange????? Not only do I now absoslutely have to have a chocolate malted but I have to go back the next day and have a marshmallow sundae, another delicious childhood memory and something I haven't had in 100 years:)

Unfortunately, DH was playing golf this afternoon and I couldn't get to the ice cream store for the malted. So now my dilemma will be tomorrow - what'll it be - malted or marshmallow sundae?

    Bookmark   June 8, 2004 at 5:32PM
Thank you for reporting this comment. Undo
clm27

Woodie! Just when I think I've laid ny marshmallow sundae
cravings to rest,you come along and start them all over
again! Please! Can you describe what you remember having
as aMarshmallow sundae? What I remember is that it did not
taste like cake frosting!!!It definetly is not the Kraft
stuff that hardens when you put it on ice cream.My tum tum
is still upset from tasting all the recipes I tried, I am
sure I went into shock from all that sugar....think I'll
go see if I can scare up a malted.......

    Bookmark   June 8, 2004 at 10:46PM
Thank you for reporting this comment. Undo
woodie2

OMIGOD, CLM, you poor little thing!!!!!! Sugar overload can be a scary thing:)

Maybe you should ask this question over on The Cooking Forum. There are some folks over there who probably don't read The Dessert Exchange. Come on over - you'll like it there! We all love to talk and talk and talk about food, how to cook it, how to serve it, how to purchase it, how to make it better, and there's nothing we all like better than a challenge.

I don't have a recipe, let's make that clear. What I remember is a soft, almost liquid, thick like hot fudge but cool, not warm, (maybe it started out warm), it stayed liquid, it didn't get hard, it tasted like sweet egg whites, like sweet meringue only liquid. I can just taste it and feel it in my mouth right this minute!

    Bookmark   June 8, 2004 at 11:43PM
Thank you for reporting this comment. Undo
ginger_st_thomas

Any marshmallow sauce is going to be very sweet when you consider what marshmallows are made from.

    Bookmark   June 11, 2004 at 1:29AM
Thank you for reporting this comment. Undo
ruthanna_gw

I called my 88 year old 2nd cousin Bobby, who used to own a pharmacy with a soda fountain and asked him if he remembered marshmallow sauce. He said as best he remembered, it was made out of water, clear corn syrup, vanilla and lots of powdered egg whites, although he didn't have any idea any more of the amounts of the ingredients.

He said it became popular during WW II because most of the chocolate was being used for the Armed Forces and the powdered egg whites were not subject to rationing like whole eggs were. After WWII, customers were happy to have chocolate syrup freely available but still liked the marshmallow sauce so it wan't until then that CMP sundaes made their appearance.

It doesn't really help in your quest for the sauce but it was an interesting history lesson. LOL

    Bookmark   June 11, 2004 at 12:42PM
Thank you for reporting this comment. Undo
clm27

Ruthanna, I wish your Cousin Bobby could remember how the
ingredients were put together,then maybe I could try to
whip up something.
Woodie2 described it very much like I remember it but all the recipes, I tried were very sugar icing tasting and yes
Ginger ST.Thomas I know one would expect that to a point,
but there was a distinct flavor to it that I am not getting
with these recipes so maybe it has something to do with the
eggwhites?

    Bookmark   June 11, 2004 at 7:07PM
Thank you for reporting this comment. Undo
ruthanna_gw

I think I know the flavor you're describing because I used to get the same kind of marshmallow sauce on the banana splits at the Dairy Queen when I was growing up. I bet it is the flavor of the powdered egg whites. They do have them in the baking section of our grocery store and maybe you could just get a can and start experimenting.

    Bookmark   June 11, 2004 at 8:05PM
Thank you for reporting this comment. Undo
roselin32

The other day, I made the recipe that I had posted above but used only 1/3c of the simple syrup. To date, it has not hardened and is just what I remember from way back when....
RL`

    Bookmark   June 12, 2004 at 9:40AM
Thank you for reporting this comment. Undo
momto4kids

CLM, Have you tried this one:

Marshmallow Sauce
18 marshmallows
1/2 cup heavy cream
1/2 teaspoon vanilla
Heat marshmallows and cream in top of double boiler over boiling water, folding and stirring until marshmallows are almost melted. Add vanilla and continue cooking and stirring until completely melted and well blended with cream. Serve hot. Sauce will thicken as it cools.
Makes just over 1 cup.

Here is a link that might be useful: Southern Food

    Bookmark   June 14, 2004 at 8:25PM
Sign Up to comment
More Discussions
pistachio gelato
Hi, I got David Lebowitz's ice cream book and made...
alexh1000
RECIPE: Meringue Pie Failure
Calling for all meringue pie topping pros!! I made...
becky_jo
RECIPE: What's your best improvement to boxed cake mix?
I love to play around with cake mixes and improve the...
bonelady
LOOKING for: Irish brown bread recipe
I've got the Odlums course Irish Whole Wheat flour,...
magsnj
LOOKING for: Eagle Brand Lemon Bars (No Cooking)
I'm looking for a recipe my mom used to make all the...
lobotome
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™