Marshmallow Cream Sauce

 This tastes exactly like marshmallow cream only stickier and runnier.  It will separate when it is stored for a while, but you just need to warm it up in the microwave for a minute and stir it up and it is just fine

Marshmallow Sauce

• 1 cup ( 8floz/225ml) water divided
• 1 teaspoon unflavored gelatin
• 1 1/2 cups (12oz/340g) sugar
• 1 cup (10oz/283g) light corn syrup ( there is no substitute for corn syrup)
• 1/8 teaspoon salt
• 1 teaspoon vanilla
  
• Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
  
• Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (115°C) when read on a candy thermometer. 
  
• Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy. 
  
• Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks.