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Butterscotch Marshmallow Sauce

chef.jackson's picture
Ingredients
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Light corn syrup 2 Tablespoon
  Unsalted butter 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Miniature marshmallows 1 Cup (16 tbs)
Directions

In heavy saucepan combine brown sugar, corn syrup, butter, cream and salt.
Bring mixture to a boil, stirring until sugar is dissolved and boil, undisturbed, until it registers 235 degrees on a candy thermometer.
Stir in vanilla and let mixture cool for 10 minutes.
Stir in the marshmallows and serve sauce warm over vanilla or chocolate ice cream.
Sauce keeps, covered, in refrigerator up to 1 week.
Reheat sauce before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Marshmallow
Servings: 
4

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