Marshmallow Crème

Wow, I can't believe it! I finally did it - marshmallow creme (replaces Jet Puff). Pour this surprisingly airy sugar delight over chocolate ice cream or cake, fill cupcakes, or just eat it out of the jar (I won't tell .... !). Enjoy!

Step 1: Dissolve gelatin in mixing bowl and set aside.
1 teaspoon powdered gelatin of choice (such as Knox unflavored or Great Lakes)
1/4 cup cold water

Step 2: Bring to a simmer, stir, then heat to 240 degrees F (check with candy thermometer - will take about 6 minutes once mixture boils).
1/4 cup cold water
1-1/2 cups pure cane sugar (evaporated cane juice)
1 cup honey of choice (type of honey will affect end flavor), or agave nectar
pinch of sea salt
1 teaspoon pure vanilla extract

Step 3: Pour very hot liquid into dissolved gelatin.
Beat with electric mixer set on medium-low for 2 minutes then increase speed gradually to high; beat 6 minutes. Use immediately, or pour off into glass storage jar, place on lid and refrigerate up to 1 month.

Yield: 4 cups marshmallow crème
Prep: about 20 minutes