Sweet, fluffy, and warm with cinnamon, this marshmallow sauce is what goes over fried ice cream, waffles, or anything that needs a simple, nostalgic dessert sauce.
Ingredients
- 350 ml (1½ cups) marshmallow sauce
- 90 ml (½ cup) heavy cream
- ½ tbs ground cinnamon
- ½ tsp vanilla paste
- 3 tbsp water
Instructions
- 1Combine all ingredients in a bowl.
- 2Mix well until smooth and fully incorporated.
Cook's Note
Marshmallow sauce is thick and sticky, add the water last and use it to adjust the consistency. More water for a pourable sauce, less for something thicker.
Best Served With
Over fried ice cream, waffles, churros, or hot cocoa. Also good as a dip for fresh fruit.
Why This Recipe Works
Heavy cream loosens the marshmallow sauce and adds a richness that straight marshmallow fluff lacks. Vanilla paste (not extract) adds visible vanilla specks and a more pronounced vanilla flavor. Cinnamon adds warmth that keeps the sauce from tasting one-dimensionally sweet.
Make It Yours
- Add a small pinch of cayenne for a very subtle warm heat under the sweetness
- Add a tablespoon of brown butter for a nuttier, more complex flavor
- Add a splash of bourbon for an adult version
Leftover Strategy
Keeps covered in the refrigerator for up to 1 week. Whisk to bring it back together before using; it may thicken slightly when cold.
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Pairing
As a dessert sauce, pairs with whatever it tops.