Marshmallow cream

Yield: 1 Servings

Measure Ingredient
2 Envelopes Knox gelatin
⅔ cup Cold water
1 cup Sugar
1⅓ cup White corn syrup
2 teaspoons Vanilla

Combine gelatin and water in top of double boiler. Stir over boiling water until dissolved. Add sugar and stir to dissolve.

In a large mixing bowl, combine corn syrup with hot gelatin mixture and beat until thick, about 15 minutes. Stir in vanilla.

Store in 1-quart wide-mouth jars in refrigerator. Spoon out as needed.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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