Marshmallow Cream

This was surprisingly so much better than I had anticipated! It has a perfectly creamy texture with such amazing flavor. I made it to mix in with ice cream, but you could honestly just eat it with a spoon.

Special Tools: You will need a candy thermometer for this recipe.

Ingredients:

1 packet gelatin powder

1/4 C water

1 C sugar

1 tbsp light corn syrup

1/4 tsp vanilla extract

1/2 c water

Instructions:

1. Stir together the packet of gelatin powder with the 1/4 cup water in your stand mixer with the whisk attachment and set aside.

2. In a small heavy bottom sauce pan combine sugar, corn syrup, vanilla and 1/2 cup water. Bring mixture to boil stirring occasionally until it reaches 238-240 degrees F.

3.Set mixer on low and slowly add hot syrup into the gelatin mixture, be careful, it's hot!

When combined increase mixture speed to high and beat mixture until bright white and fluffy, about ten minutes.

Store in an airtight container in the refrigerator for up to two weeks.