MARSHMALLOW CREME
Make this easy to prepare marshmallow creme instead of buying Kraft Jet Puffed and save a bundle. I just found this in a recipe book I have and thought others may find it useful.
Provided by Catherine Thompson Floyd
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. Soak the gelatin in a small bowl in 1/2 cup cold water.
- 2. Heat the sugar and 1/2 cup water in a small saucepan, stirring cccasionally, until the sugar dissolves. Add the gelatin mixture and bring to a boil. Remove from the heat.
- 3. Pour the hot syrup into the bowl of a stand mixer, add the vanilla, and whisk until snow white and cool, about 15 minutes.
- 4. Scoop into a storage container such as a glass jar or resealable gallow plastic bag. Store in the freezer, where it will remain soft and scoopable indefinitely. Don't try to keep it for more than 1 or 2 days at room temperature as it will then weep and disintegrate.
- 5. Great to top ice cream or put with peanut butter in a sandwich. Use as you would store Kraft Jet-Puffed Marshmallow Creme. Makes 2 1/2 cups.
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