Marshmallow Bones

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.

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 8 hours
  • Cook Time: 5 minutes
  • Total Time: 8 hours 5 minutes
  • Yield: About 70 marshmallows 1x
  • 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


  1. In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
  2. 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.
  3. 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).
  4. Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.
  5. 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.
  6. 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