Ingredients
- 1 lb. regular marshmallows
- 2 lbs. sugar
- 2 c. water
- 1 c. egg whites, unbeaten(about 10)
- 1 tblsp. vanilla
Directions
Cut marshmallows into quarters.
Combine sugar and water; stir to dissolve. Boil to make thin syrup, 228 degrees on candy thermometer.
Add marshmallows; cook until melted and smooth, stirring constantly.
Beat egg whites until stiff; slowly add syrup to whites, beating constantly until mixture is fluffy and well blended.
Blend in vanilla.
Makes enough sauce for 50 banana splits or sundaes.
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Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Marshmallow Sauce