- 15 mins
- 20 mins
Vanilla Marshmallow Crème
Method - Vanilla Marshmallow Creme
Combine gelatine and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.
Combine sugar, glucose syrup, salt and 1/3 cup water in a saucepan over medium heat. Cook without stirring until syrup reaches 115C (240F). Carefully pour syrup over gelatine mixture and beat on low speed for 2 minutes. Add Vanilla bean paste, then resume beating on high speed until mixture is thick, shiny and white.
Transfer to jars to store refrigerated for up to one month.
Method - Hot Fudge Sauce
To prepare hot vanilla fudge sauce, combine 200g of vanilla marshmallow crème with white chocolate, glucose syrup, thickened cream, salt and vanilla in a saucepan over medium heat.
Heat gently until white chocolate is melted, then serve poured over ice cream.
Tip- The Vanilla Marshmallow Crème, that is used for the fudge sauce can be stored in an airtight container in the refrigerator for up to one month.