Sanitize a 1 quart glass jar by submerging it in boiling water for at least 20 minutes.

Remove and handle the jar only with tongs and pot holders.

In a saucepan over medium low heat, combine the sugar, water, and corn syrup and heat until temperature reaches 260°F on a candy thermometer.

While the sugar is heating, in a small bowl, stir together the gelatin and 1 1/4 cups water.

Once the gelatin has absorbed the water, microwave on low power at 15 second intervals.

When sugar has reached the proper temperature, add the melted gelatin.

Also, while sugar is heating, with an electric stand mixer on high speed, whip egg whites until stiff.

When whites are stiff, reduce the mixer speed to slow and slowly pour the hot sugar mixture into the whites in a fine stream close to the edges of the bowl.

Try to avoid pouring the sugar into the whisk itself.

Allow to cool slightly and pour into the sanitized jar.

Let stand at room temperature until fully cooled.

*Refrigerated and unopened, marshmallow cream will last for 3 to 4 months. Once you open it, it will keep for 1 to 2 weeks.*

*This recipe makes 4 cups.*

**This is great on hot chocolate, and I've also used it on ice cream.**