Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Homemade Marshmallows ~Ingredients<ul><li>Nonstick cooking spray</li><li>1 cup powdered sugar</li><li>3 packages unflavored powdered gelatin</li><li>1 cup cold water</li><li>1 1/2 cups granulated sugar</li><li>1 cup light corn syrup</li><li>1/2 tsp. kosher salt</li><li>2 tsp. vanilla bean paste or extract </li></ul>InstructionsLine the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.In the bowl of a stand mixer fitted with a whisk attachment, sprinkle the gelatin over 1/2 cup of the cold water; whisk to combine. Let it stand to "bloom" the gelatin (aka let it thicken), about 10 minutes.Meanwhile, in a small saucepan, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water. Cook over medium-high, stirring often, until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240°F (soft-ball stage) on a candy thermometer, about 10 minutes. Remove from the heat.Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high speed, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Stir in the vanilla. Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight. Place powdered sugar in a medium bowl. Lift the plastic wrap to remove the marshmallow from the pan and transfer it to a cutting board; discard the plastic wrap. Using a large chef's knife, cut the marshmallow into about 25 even squares, dusting the knife blade with powdered sugar as needed to prevent sticking. Working in batches, toss the cut marshmallows in the powdered sugar until no longer sticky; dust off the excess powdered sugar. Marshmallows can be stored in an airtight container at room temperature up to 1 week. Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).Line a baking sheet with parchment paper. Working with one marshmallow at a time, dip halfway in the melted chocolate. Place the marshmallow on the prepared baking sheet and repeat with the remaining marshmallows. Chill until the chocolate is hardened, about 20 minutes. Chocolate-coated marshmallows can be stored in an airtight container at room temperature for up to 2 days.

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