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Sanitize a 1 quart glass jar by submerging it in boiling water for at least 20 minutes.
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Remove and handle the jar only with tongs and pot holders.
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In a saucepan over medium low heat, combine the sugar, water, and corn syrup and heat until temperature reaches 260F on a candy thermometer.
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While the sugar is heating, in a small bowl, stir together the gelatin and 1 1/4 cups water.
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Once the gelatin has absorbed the water, microwave on low power at 15 second intervals.
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When sugar has reached the proper temperature, add the melted gelatin.
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Also, while sugar is heating, with an electric stand mixer on high speed, whip egg whites until stiff.
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When whites are stiff, reduce the mixer speed to slow and slowly pour the hot sugar mixture into the whites in a fine stream close to the edges of the bowl.
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Try to avoid pouring the sugar into the whisk itself.
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Allow to cool slightly and pour into the sanitized jar.
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Let stand at room temperature until fully cooled.
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*Refrigerated and unopened, marshmallow cream will last for 3 to 4 months.
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Once you open it, it will keep for 1 to 2 weeks.
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*
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*This recipe makes 4 cups.
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*
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**This is great on hot chocolate, and I've also used it on ice cream.
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**
