Mississippi Mud Sauce

1/3 cup miniature marshmallows 1 tablespoon dutch process cocoa 2 teaspoons dutch process cocoa 1 tablespoon cornstarch 1 cup skim milk 1 tablespoon light corn syrup 1 teaspoon vanilla 1/4 teaspoon cinnamon 1/4 cup miniature marshmallows 1 tablespoon pecans, chopped

Combine 1/3 cup marshmallows, cocoa and cornstarch in small saucepan.

Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Let cool.

Stir in 1/4 cup marshmallows and pecans. Serve over ice milk or angel food cake.

16 servings

Contributed by: Edit

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