Marshmallow Sauce

Marshmallow done mixing

Below are two Marshmallow Sauce recipes, one from my Mom and one from my Aunt Margret Cooper.  Note:  Both recipes have a slight change:  they use Karo (Corn Syrup) and I use fresh local Honey.

Marshmallow sauce is a great light dessert, perfect for dipping fresh fruit, cupcake topping or angle food cake.

Mom’s Kitchen (AKA Lil’s Frosting)


2 tablespoons local honey

1 cup sugar

1/3 cup water

¼ teaspoon cream of tarter

dash of salt

one egg white, whipped to a stiff peak


1.)    Boil above ingredients (except the egg white) or microwave until reaches a full boil (about 5 minutes)

2.)    Remove from heat/microwave and gradually add 1 whipped egg white.  *Note:  Egg must be at a stiff peak.  You’ll know it is a stiff peak if you can turn it upside down and it stays put.  This will take some elbow grease. Marshmallow Upsidedown

3.)    Continue to beat until it reaches the consistency desired.

4.)    You may add vanilla to taste.

Aunt Margret Cooper’s Kitchen


1 cup sugar

½ cup hot water

2/3 cup light corn syrup or local honey

2 egg whites

¼ teaspoon vanilla

dash of salt

¼ cup mayonnaise

1 tablespoon orange rind


1.)    Combine sugar, corn syrup/honey and hot water.  Heat stirring until sugar dissolves.  Then mix without stirring to firm ball stage (244 to 248 degrees F).

2.)    Beat egg whites stiff.

3.)    Slowly add the hot syrup mixture beating at high speed until thick and fluffy.  Add salt and vanilla; gently fold in mayonnaise and orange rind.Final Marshmallow ProductMarshmallow Mixing Blend

Note: If it is thicker than desired, fold in 1 to 2 tablespoons more mayonnaise.

Yields:  About 3 Cups

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