Ingredients
Vanilla Marshmallow Crème
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1 tsp gelatine powder
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½ + 1/3 cup (205ml) cold water
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1 ½ cups (330g)aster sugar
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1 cup (250ml/360g) Queen Glucose Syrup
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Pinch sea salt
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2 tsp Queen Madagascan Vanilla Bean Paste
Hot Fudge Sauce
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200g Vanilla Marshmallow Crème
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100g white cooking chocolate
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¼ cup (60ml/90g) Queen Glucose Syrup
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2 tbsp (40ml) thickened cream
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½ tsp sea salt flakes
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1 tsp Queen Madagascan Vanilla Bean Paste
Method - Vanilla Marshmallow Creme
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1
Combine gelatine and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.
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2
Combine sugar, glucose syrup, salt and 1/3 cup water in a saucepan over medium heat. Cook without stirring until syrup reaches 115C (240F). Carefully pour syrup over gelatine mixture and beat on low speed for 2 minutes. Add Vanilla bean paste, then resume beating on high speed until mixture is thick, shiny and white.
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3
Transfer to jars to store refrigerated for up to one month.
Method - Hot Fudge Sauce
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1
To prepare hot vanilla fudge sauce, combine 200g of vanilla marshmallow crème with white chocolate, glucose syrup, thickened cream, salt and vanilla in a saucepan over medium heat.
Heat gently until white chocolate is melted, then serve poured over ice cream.
Tip- The Vanilla Marshmallow Crème, that is used for the fudge sauce can be stored in an airtight container in the refrigerator for up to one month.
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