Apple Cider Marshmallow Sauce was a delicious surprise! I wasn’t sure what to expect when I first made it, but we all loved it. It is sweet, creamy, and full of apple cider flavor, and it is so easy to use. I made it with my homemade Apple Cider, but store-bought cider works, too.
This sauce is so versatile! Use it as a dip for graham crackers, spoon it over pancakes, waffles, apple cake, or ice cream, or stir a little into hot coffee or warm cider. It is a fun fall spin on my classic Mallow Sauce, and there are so many ways to enjoy it!
Ingredients & Substitutions
- Apple cider: Homemade or store-bought apple cider will work. Apple juice can be used in a pinch, but cider gives the sauce a deeper apple flavor. For the best flavor, use cider that you enjoy drinking.
- Marshmallow creme: Also called marshmallow fluff (and I have a wonderful homemade recipe!), this is the base of the sauce. Use two 7-ounce jars for the right consistency.
- Heavy cream: Adds richness and helps create a smooth, creamy sauce.
- Vanilla extract: Adds a little extra flavor to the sauce. Vanilla bean paste can be used instead.
- Kosher salt: Just a pinch helps balance the sweetness. If using table salt, use a little less.
Tips for the Best Apple Cider Marshmallow Sauce
- Watch the cider as it reduces. The cider can scorch quickly near the end, so keep a close eye on it as it reduces to ¼ cup.
- Measure the reduced cider. Reducing it to ¼ cup gives you the right balance of apple cider flavor without making the sauce too thin.
- Keep the heat low. Once the cider has reduced, lower the heat before adding the marshmallow creme and remaining ingredients. Stir until smooth.
- Don’t worry if it looks thin. The sauce will thicken as it cools, so give it a little time before serving.
- Stir before using. If the sauce has been refrigerated, it will firm up. Warm it gently and stir until smooth before drizzling or dipping.
FAQs
Can I use apple juice instead of apple cider?
Yes, apple juice can be used, but apple cider will give the sauce a deeper apple flavor. If possible, I recommend using apple cider.
Why is my marshmallow sauce thin?
The sauce will look thin and pourable when it first comes off the heat. It thickens as it cools, so give it a few minutes before deciding it needs to be thicker.
Can I make the sauce thicker?
Yes. Let the sauce cool longer to allow it to thicken naturally. Keep in mind that it will firm up even more when refrigerated.
Can I make this sauce ahead of time?
Absolutely. Make the sauce ahead and store it in the refrigerator until ready to use. It will firm up when cold, so warm it gently and stir before serving.
Can I serve Apple Cider Marshmallow Sauce warm?
Yes. It is delicious warm or at room temperature. If it has been refrigerated, warm it gently in the microwave or place the jar in hot water, then stir until smooth.
How To Use Apple Cider Marshmallow Sauce
There are so many ways to enjoy this sauce! It is creamy, sweet, and full of apple cider flavor, so you can use it as a dip, drizzle it over your favorite desserts (I like to keep some in a squeeze bottle for easy drizzling!), or stir it into a warm drink.
- Dip: Serve it with graham crackers, apple slices, pretzels, or cookies for an easy sweet dip.
- Pancakes and waffles: Spoon it over a stack of buttermilk pancakes or waffles of insane greatness for a fun fall breakfast.
- Apple desserts: Drizzle it over apple cake, apple crisp, or warm baked apples.
- Ice cream: Pour it over no-churn vanilla ice cream and add a few chopped apples or graham cracker crumbs.
- Coffee: Stir 1 tablespoon into hot coffee for a sweet apple cider marshmallow coffee.
- Warm apple cider: Add a spoonful to a mug of warm apple cider and stir until creamy.
- French toast: Drizzle it over my Best French toast for a sweet way to start the day.
- Hot chocolate: Add a little to a cup of hot cocoa for a creamy marshmallow finish.
How To Store Apple Cider Marshmallow Sauce
Refrigerator: Store the sauce in an airtight jar or container in the refrigerator for up to 2 weeks.
To Reheat: The sauce will firm up when cold. Warm it in the microwave for 10 to 15 seconds, or place the jar in hot water. Stir well before serving.
Apple Cider Marshmallow Sauce
Ingredients
- 1 cup (240 g) apple cider
- 2 jars (7 ounces each) marshmallow creme, or marshmallow fluff
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 pinch kosher salt
Instructions
- In a small saucepan over medium heat, simmer the apple cider until reduced to ¼ cup, 10 to 15 minutes. Watch closely near the end so it does not scorch.
- Reduce the heat to low. Add the marshmallow creme, heavy cream, vanilla, and salt. Stir until smooth, 3 to 5 minutes.
- Remove from the heat. The sauce will look thin and pourable at first, but it will thicken as it cools.
- Spoon the sauce over pancakes, waffles, apple cake, ice cream, or graham crackers. You can also stir 1 tablespoon into hot coffee or warm apple cider.
- Transfer the sauce to a jar and refrigerate for up to 2 weeks. It will firm up when cold. To loosen it, warm the jar in hot water or microwave for 10 to 15 seconds, then stir.
Did you make this recipe?
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