This easy Homemade Marshmallow Sauce is the perfect topping for an ice cream sundaes! This stuff is SO yummy and way better than any store-bought variety.
If you are making ice cream sundaes with this sauce, you might also want to check out our Peanut Butter Ice Cream Topping, Flood Mud Microwave Hot Fudge Sauce, and Pan Fried Butterscotch Bananas & Walnuts!
Homemade Marshmallow Sauce
A few weeks ago we had some friends over for an ice cream sundae bar and one of the toppings I made was this homemade marshmallow sauce. I've made this a few times in the past and each time I am always amazed at how delicious it turns out and how easy it is to make.
If you are making ice cream sundaes, I highly recommend you double up on the sauces and top your ice cream with both hot fudge sauce and marshmallow sauce. Or raspberry sauce and marshmallow sauce.
Basically, marshmallow sauce makes everything more delicious. It's amazing stuff, especially over cherry, chocolate, or strawberry ice cream.
Marshmallow sauce is a sticky, gooey topping that is like pouring liquid marshmallows over whatever you are eating.
Plus, this marshmallow sauce can pull double duty as a fruit dip or added to peanut butter for a fluffernutter sandwich. Or mix it into a batch of regular buttercream to make marshmallow buttercream frosting that you can use on cupcakes or in whoopie pies. And it keeps in the fridge for up to a month!
Ingredients for Homemade Marshmallow Ice Cream Topping
- water
- unflavored powdered gelatin
- granulated sugar
- corn syrup
- vanilla
- salt
How to Make Homemade Marshmallow Sauce for Ice Cream
- In the mixing bowl of a stand mixer with a whisk attachment, mix the gelatin with ½ cup of the cold water for a few seconds, then let it sit for 5 minutes so the gelatin can bloom.
- In a saucepan, bring the sugar, corn syrup, salt and remaining ½ cup cold water to a boil over medium-high heat.
- Continue cooking until the temperature reaches 240 degrees F on a candy thermometer (affiliate link), then remove from heat and pour over the gelatin mixture.
- Add the vanilla extract and beat on low speed for 2 minutes. Increase the speed to high and beat for about 10 to 12 minutes until the mixture turns thick, white and glossy.
- Store in an airtight container in the fridge for up to a month.
More dessert recipes for marshmallow lovers!
- Mississippi Mud Brownies
- Fruit Salad with Marshmallows
- Old-Fashioned Divinity Candy
- S'mores Bars
- Easy Marshmallow Popcorn Balls
- Rocky Mountain Avalanche Bars
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Marshmallow Sauce
Ingredients
- 1 cup water divided
- 1 teaspoon unflavored powdered gelatin
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- In the mixing bowl of a stand mixer with a whisk attachment, mix the gelatin with ½ cup of the cold water for a few seconds, then let it sit for 5 minutes so the gelatin can bloom.
- In a saucepan, bring the sugar, corn syrup, salt and remaining ½ cup cold water to a boil over medium-high heat.
- Continue cooking until the temperature reaches 240 degrees F on a candy thermometer (affiliate link), then remove from heat and pour over the gelatin mixture.
- Add the vanilla extract and beat on low speed for 2 minutes. Increase the speed to high and beat for about 10 to 12 minutes until the mixture turns thick, white and glossy.
- Store in an airtight container in the refrigerator for up to one month.
Hi, there! Firstly, I L♡VE your site. Does this sauce set up like fluff or does it remain liquid?
I have a recipe for Xmas that involves fluff but the processed stuff gives me the heebie jeebies. Thx and keep up the fantastic work!!
It does eventually get quite thick in the fridge. I haven't used it in a recipe like fluff yet, but I think it would work!
Hi Amy,
When you take the Marshmallow sauce out of the refrigerator to use, do you heat it up before serving the sauce? Or, do you just stir it before serving?
Thanks for the great blog and recipes!
I'm so glad you enjoy my recipes, Kathy! Yes, I like to warm it up so it is pourable.
I've recently been making marshmallows with a recipe much like this one but without the corn syrup. Do you know what the corn syrup adds vs. without it?
The corn syrup makes the recipe easier because the sugar is less likely to crystallize. It can be done without corn syrup, but there is more room for error.
Your collection of sauces sound very tasty. Just what I have been looking to make for ice cream.