Homemade Marshmallow Sauce (2024)

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Published: June 4, 2015 • Modified: December 2, 2018140 Comments »

You’ll love having a jar of this Homemade Marshmallow Sauce in your cupboard! So simple to make and great for so many uses, from ice cream sundaes to fluffernutter sandwiches! Just fivesimple ingredients and naturally gluten-free.

Hey guys! Once again, I’m dashing this one off in a hurry because my kiddos are about to blast through the front door at any moment and all hell’s gonna break loose!

This is a really useful recipe that you’ll love having in your back pocket! It whips up really fast with only 5ingredients, and it’s sooooo fluffy, sweet, and vanilla-y. I love it on everything from ice cream sundaes to peanut butter sandwiches.

It’s a little thinner and more pourable than marshmallow fluff, but I think if you cut the water down a bit you’d have a dead ringer on your hands. Personally, I think the sauce consistency is more versatile.

I LOVE this with chocolate ice cream. It really is my favorite of all ice cream toppings. You could also swirl it into your homemade ice cream recipes as they come out of the machine! But there are tons more uses, you’ll discover when you have a jar of this in your cupboard or fridge!

I’m sorry to be in such a rush but they just busted down the door and they’re dying to tell me all about their End-of-School-Year Party!

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4.49 stars (25 ratings)

Homemade Marshmallow Sauce

Servings: 12 servings

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

You'll love having a jar of this Homemade Marshmallow Sauce in your cupboard! So simple to make and great for so many uses, from ice cream sundaes to fluffernutter sandwiches! Just five simple ingredients and naturally gluten-free.

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Ingredients

▢ 1 cup (250 ml) water,, divided
▢ 1 teaspoon unflavored powdered gelatin
▢ 1 1/2 cup (300 g) granulated sugar
▢ 1 cup (341 ml) light corn syrup
▢ 1/8 teaspoon (0.13 teaspoon) kosher salt
▢ 1 teaspoon vanilla bean paste, (1 1/2 teaspoons vanilla extract can be substituted)

Instructions

Place half the water in a large mixing bowl, and sprinkle the gelatin on top. Set aside.
Place the remaining water in a small pot, along with the granulated sugar, corn syrup, and salt. Place the pot over medium-high heat and cook, occasionally swirling the pot gently, until the syrup registers240 degrees F on a candy thermometer.
Carefully pour the hot syrup over the gelatin mixture, and whip on medium low speed for 2 minutes.
Increase the speed to high, and continue to whip until the sauce becomes thick, shiny, and white.
Stir in the vanilla bean paste and transfer to a large mason jar.

Notes

Keep refrigerated.

Calories: 179kcal, Carbohydrates: 47g, Sodium: 43mg, Sugar: 47g, Calcium: 4mg

Cuisine: American

Course: Dessert

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140 comments
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Jillianne — February 27, 2023 @ 6:16 pm Reply

Hi. Wondering if this could be made with a sugar sub like Erythritol. Anyone tried it yet?

Heather — September 28, 2022 @ 4:15 pm Reply

This is so easy to make & is DELICIOUS!! I’m gonna make several jars along with my homemade chocolate sauce & graham crackers & give as gifts. Thank you so much for sharing this recipe with us!!❤

Allie {Baking A Moment} — September 29, 2022 @ 10:42 am Reply

My pleasure Heather! I’m so happy you like it!

Courtney — March 24, 2021 @ 5:29 pm Reply

Hi and thank you for this amazing recipe! This should be okay to can (seal in mason jar for pantry storage) using either the water bath or the pressure canning method, correct? Thanks for your imput

Allie {Baking A Moment} — March 25, 2021 @ 1:15 pm Reply

Hey there! I’m so sorry but I haven’t tried that so I can’t say for sure. If you give it a go will you let me know how it works out?

Vivian Lee Day — July 13, 2020 @ 1:54 pm Reply

Thank you! Thank you! Thank you! I have a severe egg allergy and can’t use Marshmallow Fluff. So excited to see this recipe 😍
I have no idea why I could not add the fifth most important star. But trust me it’s there! Maybe it is there now 😅

Becky — June 25, 2020 @ 2:52 pm Reply

Hi, what does this freeze like? I’m thinking of swirling it in some frozen treats

Allie {Baking A Moment} — June 26, 2020 @ 10:19 am Reply

It freezes beautifully! I’ve used it to make chocolate marshmallow ice cream and it was a big success. It stays gooey. You can take a peek here: https://bakingamoment.com/chocolate-marshmallow-rice-krispie-treat-ice-cream/.

Kari — June 21, 2020 @ 1:30 pm Reply

Hi I was wondering how long you have to mix it? Mine is not turning white.

Allie {Baking A Moment} — June 23, 2020 @ 10:56 am Reply

It usually takes around 5-10 minutes. Good luck!

Rebecca — March 4, 2024 @ 9:31 pm Reply

Hi! I’m wondering how long this can stay good for in a closed container? Can it stay at room temperature? Thanks

Allie {Baking A Moment} — March 8, 2024 @ 4:27 pm

Hey Rebecca! It will start to separate after a few days, regardless of whether or not you refrigerate it I’m afraid.

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