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Marshmallow sauce in a glass mason jar on a tabletop.

Homemade Marshmallow Sauce

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups
Author Marissa


  • 2 eggs brought to room temperature*
  • 1 ½ cups sugar
  • cups water
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract


  • In a medium saucepan, add in the sugar, water, and kosher salt and cook over medium heat; stirring occasionally (use a metal spoon) until the syrup is translucent and no visible granules of sugar can be seen when lifting the spoon out of the syrup. This takes about 4-5 minutes.
  • Remove from heat, stir in the vanilla, and set aside to cool slightly.
  • Crack those eggs and separate the egg whites into a small bowl (save those yolks for something else).
  • Check for any shells in the whites, then transfer them to your stand mixer.
  • Using the whipping attachment, beat the eggs on low speed until the eggs look foamy, about two minutes.
  • Increase the speed to medium and continue to beat until soft peaks form (see image earlier in the post for an example. If you take the bowl, tip it to the side, and the whites stay put, you succeeded).
  • Slowly add in the warm syrup starting with 1-2 tablespoons at a time. After you're half done, slowly pour the remaining syrup into the mixture.
  • Increase the speed to medium-high and let it go for five minutes. Set a timer and grab yourself a drink! The marshmallow will turn into this fluffy deliciousness doubled in size.
  • Serve immediately or keep stored in an airtight container in the fridge for up to two weeks.*


Note 1: Take the eggs out of the fridge one hour before making the recipe. If you're pressed for time, stick the eggs in a bowl of very warm (not hot!) water for five to ten minutes.
Note 2: Store in an airtight container for up to two weeks in the fridge. Because you are working with natural ingredients, separation may occur. This is totally normal! See my update above the recipe on what to do when this happens.