Starburst Sauce


Today’s recipe is another one of those fails, turned awesome! The first time I made this was a few years ago, I was attempting to make starburst ganache, but the stupid stuff just didn’t thicken up! So, then there is the dilemma of what to do with it, and then the idea hit “perhaps on ice cream…” Well, it was a hit! Starburst ice cream topping. This last time I made it I used it to make a starburst milkshake, which I highly recommend. The sauce is very starbursty, and brightens up any vanilla ice cream. Plus, only two ingredients!!

First, unwrap your starbursts.

Then cut the starbursts into quarters with a pair of sharp kitchen scissors, or you could just use the mini unwrapped starbursts I suppose.

Place the starbursts in a large heat resistant bowl, either metal or microwavable (you’ll see why later).

Pour the whipping cream into a sauce pan.

Bring the cream to a boil.

Pour the boiling cream over the starbursts.


Now, the starbursts do not completely melt with just the heat of the cream. So, if you used a microwavable bowl, then microwave the mixture in 15 second intervals, stirring in between, until fully melted. If you used a metal bowl then you can set it up as a double boiler and heat/stir it until the starbursts are completely melted.

Cool completely in the refrigerator until ready to use.

Works great as a ice cream topping and for making starburst milkshakes! Leave a comment, what do you think this Starburst Sauce would go good with?


Starburst Sauce
Starburst Sauce, this sauce has excellent starburst flavor. It's great as an ice cream topping or to make starburst milkshakes!
  • 1c. Starbursts, unwrapped and cut into quarters
  • 1c. heavy cream
  1. Place the starbursts in a large bowl, either metal or microwavable.
  2. Heat the cream in a sauce pan. Bring it to a boil.
  3. Pour the boiling cream over the starbursts. Stir.
  4. If using a metal bowl set it up as a double boiler and continue to heat and stir the mixture until the starbursts are completely melted. If using a microwavable bowl heat in 15 second increments stirring in between until fully melted.
  5. Cool completely in the refrigerator.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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