Marshmallow Bones Recipe

Line 2 baking sheets with waxed paper. Combine ½ cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand for about 5 minutes until softened.

Bring granulated sugar, corn syrup, and remaining cold water to a boil in a small saucepan. Cook, washing down the sides of the saucepan with a wet pastry brush until mixture registers 234 to 240 degrees F on a candy thermometer. Remove from heat.

Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of the bowl in a slow, steady stream. Whisk the mixture for 8 to 10 minutes until very fluffy and almost stiff.

Transfer to a pastry bag fitted with a ½-inch round tip.

In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place.

Generously sift confectioners’ sugar over bones, turning to coat. Shake off excess.

Serve and enjoy.