RecipeMuncher

Let’s say you have made a big, delicious batch of strawberry gelato. And although you’ve enjoyed it on its own, you’ve started to wonder how it would work in sundae form. You don’t want to eclipse the brightness of the fresh strawberry flavor with something as assertive as hot fudge, so you think, Hmm, how about marshmallow sauce? You pull out your favorite cookbook for ice cream toppings and read the recipe for marshmallow sauce. You see it includes gelatin, which is a (...)