Vanilla Bean Hot Fudge Sauce
Combine gelatin and ½ cup cold water in a stand mixer fitted with a whisk attachment. Set aside.
Combine sugar, glucose syrup or honey, salt and 1/3 cup water in a saucepan over medium heat. Cook without stirring until syrup reaches 240ºF. Carefully pour syrup over gelatin 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 in the refrigerator for up to one month.
To prepare hot vanilla fudge sauce, combine a heaping 1/2 cup of vanilla marshmallow crème with the white chocolate, glucose syrup or honey, heavy 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 to be used for the fudge sauce can be stored in an airtight container in the refrigerator for up to one month.
Preparation: 15 mins + 20 mins cooking time
Vanilla Marshmallow Creme
1 tsp gelatin powder
1/2 + 1/3 cup cold water
1 1/2 cups sugar
1 cup glucose syrup or honey
pinch sea salt
2 tsp Taylor & Colledge Vanilla Bean Paste
Hot Fudge Sauce
Heaping 1/2 cup of Vanilla Marshmallow Crème
3.5 oz white baking chocolate
1/4 cup glucose syrup or honey
2 TBSP heavy cream
1/2 tsp sea salt flakes
1 tsp Taylor & Colledge Vanilla Bean Paste