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Marshmallow Ice Cream Topping

Place 4 heaping tablespoons of Fluff and 3 tablespoons of water* in a micorwave-safe container, then microwave on high for 15 seconds. remove and stir until smooth.

* For a fancier topping, replace water with creme de menthe, Kahlua, or other liqueur of your taste.

Use more or less Fluff to reach the desired thickness. Refrigerate after use. Microwave 20 seconds after refrigeration and stir.

Cream Cheese-Fluff Sauce

In small bowl combine one 7 1/2-oz. jar Marshmallow Fluff, one 8-oz. package cream cheese softened, 3 T. orange juice and 1 tsp. grated orange peel. Makes about 2 cups.

Fluff-Chocolate Sauce

  • 1/4 c. light cream
  • 1/4 c. water
  • 1c. semisweet-chocolate pieces
  • 1/2 c. Marshmallow Fluff

In small saucepan mix cream and water. Heat to boiling. Remove from heat and stir in chocolate pieces until melted. Add Fluff and blend until smooth and thick. Serve hot or cold. Makes 1 1/2 cups.

Fluff Fudge Sauce

  • 1 c. unsweetened cocoa
  • 1 5. 33-oz. can evaporated milk (3/4 c.)
  • 1 7-1/2-oz. jar Marshmallow Fluff
  • 1/2 c. sugar
  • 1/3 c. butter or margarine
  • 1/2 tsp. vanilla

In medium saucepan over medium-low heat, combine cocoa and evaporated milk until well blended. Add Fluff, sugar and butter or margarine. Cook, stirring constantly, until mixture is smooth and boils. Remove from heat; stir in vanilla. Serve warm. Makes 2 cups.

Fluff Rum Sauce

  • 1 egg white, at room temperature
  • 1/4 tsp. salt
  • 1 c. Marshmallow Fluff
  • 1 tsp. rum extract
  • 1/2 c. heavy or whipping cream, whipped

In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in whipped cream. Makes 2 cups.

Fluff Hard Sauce

  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1/4 c. butter or margarine, softened
  • 1 1/2 c. confectioners’ sugar
  • 1 T. brandy

In a small bowl with mixer at medium speed, beat Fluff with butter or margarine and confectioners’ sugar. Add brandy. Serve on hot plum pudding. Makes about 2 cups.

Butterscotch Sauce

  • 1 c. firmly packed brown sugar
  • 1/2 c. water
  • 2 T. butter or margarine
  • 1/2 c. Marshmallow Fluff

Cook sugar and water to 235F. on candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water flattens on removal from water) about 4 to 5 minutes. Remove from heat; stir into butter and Fluff. Serve hot or cold. Makes about 1 cup.