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Step 1
In the mixing bowl of a stand mixer with a whisk attachment, mix the gelatin with 1/2 cup of the cold water for a few seconds, then let it sit for 5 minutes so the gelatin can bloom.
Step 2
In a saucepan, bring the sugar, corn syrup, salt and remaining 1/2 cup cold water to a boil over medium-high heat.
Step 3
Continue cooking until the temperature reaches 240 degrees F on a candy thermometer, then remove from heat and pour over the gelatin mixture.
Step 4
Add the vanilla extract and beat on low speed for 2 minutes. Increase the speed to high and beat for about 10 to 12 minutes until the mixture turns thick, white and glossy.
Step 5
Store in an airtight container in the refrigerator for up to one month.