I discovered this recipe whilst trying to think of something interesting to have for dessert.
We had icecream, but since it was just regular ole vanilla icecream, we needed a sauce. Something to make it not just icecream, but rather... a culinary delight of epic proportions...
Marshmallow and Peanut Butter Sauce: A Recipe in 3 Parts (and two Appendices)
- Take a small saucepan, and put the marshmallows in it.
- Put the saucepan on a stove, on a low heat until the marshmallows have started to melt down and deform a little. They look so sad, and some kinds of marshmallows even give off little squeaky cries of anguish at this stage. Harden your resolve, and...
- Whip them. Whip 'em real good. Once they've become a single amorphous mass...
- Add the peanut butter. Add it just a little at a time, making sure to stir it right in. This step should be accompanied by something of a textural change. If it starts to burn, take it off the pan and stir it more to lower the temperature a little.
- Add the milk. Add it just a little at a time, taking care to mix it right through before adding more.
Serve while still hot on icecream, puddings, pies, and meager humans.
If you let it cool it'll form a kind of toffee/caramel type texture, which is very nice, but will mess up your teeth real good.
Pies are nice and so are mice.
Adding in a chopped up Snickers bar makes it EVEN BETTER.