Add marshmallow creme, white chocolate, corn syrup, cream, and salt to a heatproof bowl.

Set the bowl over a pan of simmering water. Stir until everything is melted and smooth.

Take the bowl off of the heat and stir in vanilla bean paste. Stir to combine.

Pour the sauce into jars. I decorated mine with small doilies and some bakers twine. This sauce keeps in the fridge for one week.