Marshmallow cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes Knox gelatin | |
| ⅔ | cup | Cold water |
| 1 | cup | Sugar |
| 1⅓ | cup | White corn syrup |
| 2 | teaspoons | Vanilla |
Directions
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, .