Marshmallow bones with blood-red hot chocolate

Martha Stewarts marshmallow bones with steaming hot chocolate is a frightfully good choice for cool Halloween nights.

Recipe «Marshmallow bones with blood-red hot chocolate» presented in category Recipes / Coctails, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: Cornflour, for dusting, 3/4 cup cold water, 1 tsp vanilla extract, 3 tsp powdered gelatine, 11/2 cups caster sugar , 2/3 cup glucose syrup, Icing sugar mixture, for dusting, 1 litre milk , 1/4 cup caster sugar, 150g 70% cocoa dark chocolate, chopped, 2 tsp red gel food colouring.

Ingredients:

• Cornflour, for dusting 
• 3/4 cup cold water 
• 1 tsp vanilla extract 
• 3 tsp powdered gelatine 
• 11/2 cups caster sugar 
• 2/3 cup glucose syrup 
• Icing sugar mixture, for dusting 
• 1 litre milk 
• 1/4 cup caster sugar 
• 150g 70% cocoa dark chocolate, chopped 
• 2 tsp red gel food colouring 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Dust bones generously with icing sugar, turning to coat. Shake off any excess.
6. 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.
7. Serve bones with hot chocolate.