- Prep:
- 15 mins
- Cook:
- 20 mins
- Serves:
- 6
Ingredients
Vanilla Marshmallow Crème
- 1 tsp gelatine powder
- ½ + 1/3 cup (205ml) cold water
- 1 ½ cups (330g)aster sugar
- 1 cup (250ml/360g) Queen Glucose Syrup
- Pinch sea salt
- 2 tsp Queen Madagascan Vanilla Bean Paste
Hot Fudge Sauce
- 200g Vanilla Marshmallow Crème
- 100g white cooking chocolate
- ¼ cup (60ml/90g) Queen Glucose Syrup
- 2 tbsp (40ml) thickened cream
- ½ tsp sea salt flakes
- 1 tsp Queen Madagascan Vanilla Bean Paste
Method - Vanilla Marshmallow Creme
-
Step 1
Combine gelatine and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.
-
Step 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.
-
Step 3
Transfer to jars to store refrigerated for up to one month.
Method - Hot Fudge Sauce
-
Step 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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