Marshmallow Sauce

Ingredients

8 large marshmallows
1/2 cup sugar
1/4 cup water
1/4 cup corn syrup
2 Roberts Egg Whites

Preparation

Cut marshmallows into pieces and set aside. Mix sugar, water and corn syrup together in a saucepan. Cook to boiling point, then reduce heat and simmer 5 minutes. Remove from heat and stir in marshmallows. Beat egg whites until stiff peaks form. Gradually add hot syrup in a thin stream, beating constantly. Chill and store in a covered container. For Marshmallow Mint Sauce: after adding hot syrup to beaten egg whites, stir in 10 drops, or 1/8 teaspoon peppermint extract and a drop or two of green food coloring.

Yield: 2 cups

Notes:

Serve with your favorite flavor of Roberts Ice Cream.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.