Martha Stewarts marshmallow bones with steaming hot chocolate is a frightfully good choice for cool Halloween nights.
- Make Marshmallow bones: Grease and line 3 large trays with baking paper. Dust generously with cornflour. Combine 1/2 cup cold water and vanilla in a large heatproof bowl. Sprinkle gelatine over vanilla mixture. Place bowl over medium saucepan of simmering water. Whisk with a fork until gelatine has dissolved.
- Place sugar, glucose and remaining cold water in a saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, until temperature reaches 112C to 115C on a candy thermometer, brushing down the side of pan with cold water during cooking. Remove from heat.
- Using an electric mixer, beat gelatine mixture on high speed for 30 seconds. Gradually beat in hot sugar syrup, pouring down the side of the bowl in a slow steady stream. Continue beating for around 15 minutes or until mixture is very fluffy and almost stiff. Transfer mixture to a piping bag fitted with a 1cm plain nozzle.
- Using the picture as a guide, pipe 8cm long bones onto prepared trays, 1.5cm apart. Set aside, uncovered, for 10 to 12 hours in a cool, dry place.
- Dust bones generously with icing sugar, turning to coat. Shake off any excess.
- Make Blood-red hot chocolate: Place milk and sugar in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves and mixture comes to a simmer. Remove from heat. Add chocolate. Stir until melted. Whisk in food colouring.
- Serve bones with hot chocolate.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set