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Hi Bold Bakers!
The only thing more nostalgic than an ice cream sundae is an ice cream sundae that tastes like a S’more! This recipe for Homemade Marshmallow Sauce for a S’more Ice Cream Sundae is the perfect marriage of my two favorite summer time treats. Now you won’t need to be sitting around a campfire to be eating a S’more! Instead, get ready to dig into my rich chocolate and graham cracker ice cream — smothered in the fluffiest, most pour-able marshmallow sauce you’ve ever had.
What is Marshmallow Sauce?
You might be wondering how to make marshmallow sauce, but you’re probably also wondering what it is. Marshmallow sauce is, honestly, what I would describe as a magic sauce. It’s made of things that you might not expect and has a texture and flavor like anything you might have ever tried.
Similar to my marshmallow fluff, my Homemade Marshmallow Sauce is as light as air, extremely sticky, ooey and gooey just like a marshmallow when it melts. The difference between marshmallow fluff and sauce is that it is pour-able. This is what makes it ideal for completing my S’more Ice Cream Sundae. Its also perfect for pouring over all kinds of desserts, pies, fruits… There’s really nothing that cant be improved by Marshmallow Sauce!
What is the Soft Ball Stage?
The trick to making my Homemade Marshmallow sauce is making the beginning of homemade candy, but instead of turning this sweet syrup into candy it gets whipped to white fluffy perfection.
There are two parts to this sauce, and one part is just water with a tiny bit of gelatin. This is what allows the Marshmallow Sauce to hold onto its lightness. The other part of the sauce is a candy-like syrup or water, sugar corn syrup, and a bit of salt. The light corn syrup is what makes this sauce a sauce, thick and pour-able, while the sugar and dash of salt obviously give the sauce its sweet marshmallow flavor.
While the gelatin and water “bloom,” creating a jell-o like texture, the other ingredients simmer together to form a sweet and thick clear syrup. It’s super important to follow my exact instructions on how to treat this syrup, because candy making can be tricky. The secret to this is to leave the ingredients to simmer undisturbed until they reach exactly 240°F (480°C), which is what is called “soft ball stage” in candy making terms (many candy thermometers will have this stage marked). After you’ve reached this stage the rest is super simple, I just pour the hot syrup over the gelatin mixture and whip.
After 10-12 minutes, what you’ve got is on crazy tasty Homemade Marshmallow Sauce!
How to Make 2 Ingredient Ice Cream
My S’more Ice Cream Sunday starts with the ice cream. This ice cream represents the chocolate and graham cracker part of a S’more. It is rich, chocolatey, and loaded with crunchy graham chunks which means it’s both creamy and smooth while being full of texture.
Just like all of my other ice cream recipes, this one starts with a base of my famous 2 Ingredient Ice Cream. All you need to make the base is heavy whipping cream and sweetened condensed milk. After a quick whip up with a hand or stand mixer, the cream and condensed milk transform into the most lovely ice cream — the perfect blank canvas for any flavor of ice cream. To turn my 2 ingredient ice cream base into chocolate and graham ice cream, I simply add melted chocolate and crushed graham crackers.
Instantly, you’re halfway to a S’more ice cream sundae! All you need to do now is freeze the ice cream for a minimum of 6 hours or preferably overnight.
How to Make an Ice Cream Sundae
After I make my homemade chocolate and graham ice cream, and I whip up my magic Marshmallow Sauce, the only thing left to do is put the two together! To build this S’more Ice Cream Sundae I suggest going big and bold! This means 3 giant scoops of ice cream and a generous pour of marshmallow sauce. I can’t even describe to you how heavenly this sundae is. If you’ve never tried a S’more Ice Cream Sundae, then I’m telling you: today is the day!
The Marshmallow Sauce recipe is from tikkido.com.
Try These Recipes!
Marshmallow Sauce
Ingredients
Marshmallow Sauce
- 1 cup ( 8floz/225ml) water divided
- 1 teaspoon unflavored gelatin
- 1 1/2 cups (12oz/340g) sugar
- 1 cup (10oz/283g) light corn syrup ( there is no substitute for corn syrup)
- 1/8 teaspoon salt
- 1 teaspoon vanilla
Chocolate and Graham Cracker Ice Cream
- 2 cups (16oz/450 ml) heavy whipping cream
- 14 ounces (1 can/ 400ml) sweetened condensed milk, cold
- 2/3 cup (4oz/115g) bittersweet chocolate , melted
- 1 cup (3oz/85g) graham crackers, crushed
Instructions
Marshmallow Sauce
- Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
- Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (115°C) when read on a candy thermometer.
- Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy.
- Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks.
Chocolate and Graham Cracker Ice Cream
- Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
- Turn off the machine and pour the condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
- Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen. Lastly, fold in crushed graham crackers.
- Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
- Keep stored in the freezer for up to 6 weeks.
“… leave the ingredients to simmer undisturbed until they reach exactly 240°F (480°C) …”
May I point out that 240°F is actually 115°C rather than the 480°C stated? More accurately it’s 115½°C so I suppose 115°C or 116°C would do.
i love this recipe
i used it on ice cream
must try
The ice cream recipe doesn’t have vanilla listed in the ingredients but it’s in the instructions. How much extract?
Hello! 480C can’t be right! Soft ball should be around 120C.
Regards
Marianna
Could this have food coloring added?
There is a substitute for corn syrup in the UK. It’s called Golden syrup.
Did you whip with a whisk or paddle attachment?
Gemma, can agar be substituted for gelatin, or will it be funky???
Is there a way to add pumpkin purée or flavoring to make it perfect for fall coffee?
This looks delicious! I am making a pancake topping bar for a summer camp and was wondering how I could offer s’mores toppings—graham cracker crumbs, mini chocolate chips, and your marshmallow sauce! Yay!