It’s October, it’s October, IT’S OCTOBER! It’s finally time for big cozy sweaters, all things pumpkin, and long leisurely walks through those gorgeous fall leaves!
And fall has finally arrive in our little corner of the world! I know this because…
- I can finally bust out those fall sweaters I’ve been buying without suffering from heat stroke.
- It’s too cold for my orange tree to stay out at night… And I’ll be damned if I lose my ONE AND ONLY quarter size, green orange. You stay with me tiny little orange, you stay with me…
- The leaves are finally starting to turn and it’s GLORIOUS.
- I literally had to buy more shelving in advance of setting out my Halloween decorations this year. You can never have too many Halloween decorations. NEVER.
So until I can get my Halloween fix by setting out all my sweet little decorations, I’m just going to have to console myself with Halloween baking. And this weekend I consoled myself exactly 73 times… one time for each of these 73 sweet little marshmallow bones. Just as you can never have too many pieces of Halloween decor, I’m pretty sure you can never have too many homemade marshmallow bones.
I mean, what else are you possibly going to be putting in that hot chocolate as black as your soul? That’s right, that dark hot chocolate so thick with chocolaty goodness you could literally eat it with a spoon. I mean, is there really any other kind?
I think not.
And what better way to delight the ghouls both big and small than with some sweet Halloween-y marshmallow goodness. Now go throw on some Hocus Pocus, cuddle up under a soft blanket, and get your Halloween sweet tooth on!
Your hot cocoa will be the spookiest in town with these bone marshmallows. If you’ve never made hand-piped marshmallows before, don’t worry! They’re SO easy to make.
- Prep Time: 8 hours
- Cook Time: 5 minutes
- Total Time: 8 hours 5 minutes
- Yield: About 70 marshmallows
- Category: Dessert
- Cuisine: American
- ¼ cup light corn syrup
- ¾ cup granulated sugar
- ¼ cup water + 2 tbsp.
- 2 egg whites
- 1 tbsp. gelatin powder
- ½ tsp. vanilla extract
- Powdered sugar (for dusting)
- 1 piping bags
- In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
- In a small saucepan whisk together the corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C. In the meantime, beat your egg whites until they hold soft peaks.
- Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve. Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).
- Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.
- Spoon the marshmallow mixture into a piping bag and clip a small hole in the tip. To pipe the bones, pipe a small heart and draw a line down from the center. Pipe an upside down heart on the end. Make sure you pipe a relatively thick line of marshmallow for the center of the bone, otherwise you risk bending or damaging it when you try to take it off the parchment paper. Allow your marshmallow bones to dry overnight.
- Dust a spatula generously with powdered sugar and gently remove the marshmallow bones from the parchment. As you remove the bones from the parchment, drag them through a small bowl of powered sugar to make sure they’re thoroughly coated. Use immediately or package for later.
Marshmallow recipe adapted from Buttercream Blondie
- Serving Size: 1 marshmallow
- Calories: 12
- Sugar: 2.4g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: .2g
- Cholesterol: 0mg