Marshmallow Sauce

Preparation info
  • Makes enough sauce for


    banana splits
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Perfect topper for banana splits and chocolate ice cream


  • 1 lb. regular marshmallows
  • 2 lbs. sugar
  • 2 c


  • Cut marshmallows into quarters.
  • Combine sugar and water; stir to dissolve. Boil to make thin syrup, 228° 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.