LEMON HONEY BUTTER SAUCE
1 cup honey
2 tbsp. butter
1 1/2 tbsp. cornstarch
1 cup cold water
8 marshmallows, cut up in quarters
1/8 tsp. salt
1 tsp. grated orange or lemon rind
few drops lemon or orange oil (optional)
In a saucepan, warm the honey over low heat, stir in the butter. Make a
paste with the cornstarch and cold water, stirring until no lumps remain.
Cook over low heat, stirring often until the mixture is clear.
Add the cut marshmallows, salt and remaining ingredients. Heat over low
heat, stirring often until marshmallows melt.
Serve warm over cakes, ice cream or puddings.
Makes about 2 cups.
Variation:
Lemon #2: Substitute 2 tablespoons Limoncello for lemon rind and/or lemon
oil.
Vanilla Honey Butter Sauce: Use 1 tsp. pure vanilla instead of lemon rind
and/or oil.
1 cup honey
2 tbsp. butter
1 1/2 tbsp. cornstarch
1 cup cold water
8 marshmallows, cut up in quarters
1/8 tsp. salt
1 tsp. grated orange or lemon rind
few drops lemon or orange oil (optional)
In a saucepan, warm the honey over low heat, stir in the butter. Make a
paste with the cornstarch and cold water, stirring until no lumps remain.
Cook over low heat, stirring often until the mixture is clear.
Add the cut marshmallows, salt and remaining ingredients. Heat over low
heat, stirring often until marshmallows melt.
Serve warm over cakes, ice cream or puddings.
Makes about 2 cups.
Variation:
Lemon #2: Substitute 2 tablespoons Limoncello for lemon rind and/or lemon
oil.
Vanilla Honey Butter Sauce: Use 1 tsp. pure vanilla instead of lemon rind
and/or oil.
