Prep 20 mins
Cook 10 mins
Use this topping for Marshmallow Cupcakes. Bake mini chocolate cupcakes from a mix or homemade. Top the cupcakes with the topping using a piping bag fitted with a Wilton 1M open-star tip, pulling the bag straight up to create tall towers. Immediately sprinkle with colored sugar. Makes 30 cupcakes. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping.
- In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
- In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
- With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.