Marshmallow Bones with Hot Chocolate

Creeptasktic Halloween treat. The cremated ashes and bones of your good friend Coco. Frighteningly delicious!

Marshmallow Bones from Martha Stewart

Makes about 20 bones

• 3/4 cup cold water
• 1 teaspoon pure vanilla extract
• 1/2 ounce unflavored gelatin (1 tablespoon)
• 1 1/2 cups granulated sugar
• 1/2 cup plus 2 tablespoons light corn syrup
• Confectioners' sugar, for dusting

Directions

1. Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes.
2. Bring granulated sugar, corn syrup, and remaining 1/4 cup cold water to a boil in a small saucepan. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat.
3. 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 bowl in a slow, steady stream. Whisk mixture until very fluffy and almost stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip.
4. To form the bones: 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.
5. Generously sift confectioners' sugar over bones. Gently use a knife to scrape bones off the wax paper. Turn the bones to evenly coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.)