Marshmallow Cream

1. 1

   In a small saucepan, add the cold water and sprinkle the gelatin over it.

2. 2

   Let stand for 5 minutes.

3. 3

   Add the Lyles Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.

4. 4

   Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed.

5. 5

   The mixture will become thick, fluffy, and very sticky, just like commercial marshmallow cream.

6. 6

   Stir in the confectioners sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes.

7. 7

   Scrape down the sides of the bowl and beat for another minute.

8. 8

   The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.

9. 9

   Store, covered and refrigerated, for up to 3 days.

10. 10

    Or store in an airtight container in the freezer for up to 3 months.

11. 11

    To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.