Marshmallow Cream

Directions

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.