Homemade Marshmallow Sauce

Step 1

In the mixing bowl of a stand mixer with a whisk attachment, mix the gelatin with 1/2 cup of the cold water for a few seconds, then let it sit for 5 minutes so the gelatin can bloom.

Step 2

In a saucepan, bring the sugar, corn syrup, salt and remaining 1/2 cup cold water to a boil over medium­-high heat.

Step 3

Continue cooking until the temperature reaches 240 degrees F on a candy thermometer, then remove from heat and pour over the gelatin mixture.

Step 4

Add the vanilla extract and beat on low speed for 2 minutes. Increase the speed to high and beat for about 10 to 12 minutes until the mixture turns thick, white and glossy.

Step 5

Store in an airtight container in the refrigerator for up to one month.