A silky-smooth accompaniment to your favorite summer desserts.
to a little mermaid. But I was a greedy, ambitious child. I didn't want to buy Cool Whip; I wanted to make it.
If you've ever made marshmallows before, the process is almost identical. There's a bit of gelatin and a boiled-sugar syrup, but also a mix of fresh milk, powdered milk, and vanilla to replicate Cool Whip's dairy-centric flavor.made marshmallows before, there's no reason to be scared. You just toss the sugar syrup on the stove and let it boil until it hits 250°F , a.k.a. the"hard ball" stage. That's it. Really.
It would turn into a giant marshmallow if given the chance, but the addition of vanilla milk thins the candy into a soft"creme." It'll be surprisingly warm for quite some time, so it needs to cool completely before being incorporated with fresh cream—about two hours at room temperature. Resist the urge to speed things along in the fridge, as cold temperatures allow gelatin to develop a more rigid structure.
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