Marshmallow Topping

This fluffy confection is reminiscent of old-fashioned ice cream shops.

INGREDIENTS | YIELD: 4 CUPS

• ½ cup light cream
• 1½ cups granulated sugar
• 1 teaspoon sea salt
• 2 tablespoons light corn syrup
• 4 tablespoons unsalted butter
• 1 (16-ounce) package mini marshmallows
• 1 tablespoon vanilla extract

INSTRUCTIONS:

1. Combine cream, sugar, sea salt, corn syrup, and butter in a medium saucepan. Stir over medium-low heat until all the sugar is dissolved. Bring to a boil and continue the boil for 5 minutes.
2. Stir in marshmallows until smooth. Then add vanilla and stir until incorporated.
3. Allow to cool to room temperature. Store in refrigerator, covered, up to 2 weeks.