Marshmallow Sauce is usually served hot over ice-cream. A few drops of cochineal, added at the end of the cooking time, gives it a pretty pale pink colour.
12 FLUID OUNCES
4 oz. sugar
2 fl. oz. milk
8 large marshmallows, cut into small pieces
1 egg white
½ teaspoon vanilla essence
In a small saucepan, dissolve the sugar in the milk over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and bring the mixture to the boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Add the marshmallows and stir with a wooden spoon until they have melted and the mixture has thickened. Remove the pan from the heat. Set aside to cool.
In a small bowl, beat the egg white with a wire whisk or fork until it forms stiff peaks.
Fold the egg white into the marsh-mallow mixture. Stir in the vanilla essence. Pour the sauce into a sauceboat and serve.