Create these colorful and delightful marshmallow cupcake and hot chocolate toppers to add a fun and sweet touch to your treats. Perfect for adding a burst of color to your desserts!
Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 2 packets unflavored gelatin about 1/2 oz. 1/2 cup cold water for gelatin. 1 tsp vanilla extract. 1/4 tsp salt. Powdered sugar for dusting. Food coloring assorted colors. Sprinkles, edible glitter, or decorative toppings optional.
Instructions: Mix 1/2 cup cold water with the packets of unflavored gelatin in a mixing bowl. Let it rest for ten minutes or until it solidifies. Put 1/4 cup water, light corn syrup, and granulated sugar in a saucepan. Cook the mixture over medium-high heat until a candy thermometer registers 240F 115C. Pour the hot sugar syrup into the gelatin mixture gradually while continuing to whisk. Due to the hot syrup, exercise caution. After 10 to 12 minutes of vigorous whisking on high speed, the mixture should be thick and fluffy. Mix in the salt and vanilla extract and mix for an additional minute. To create different colors, divide the marshmallow mixture into separate bowls and add food coloring to each one. Pipe the colored marshmallow mixture into small silicone molds for hot chocolate toppers or onto cupcakes using a piping bag fitted with a large round tip. Another way to cut out shapes is with cookie cutters. While the marshmallows are still soft, you can use edible glitter, sprinkles, or other decorative toppings to decorate them. Once the marshmallows are firm to the touch, let them sit at room temperature for about two hours. After setting, cut the marshmallows into the desired shapes or remove them from the molds. To stop them from sticking, dust them with powdered sugar. When you need to decorate your cupcakes or hot chocolate, keep the decorated marshmallow cupcake and hot chocolate toppers in an airtight container.
Prep Time: 30 minutes
Cook Time: 10 minutes
Blue Couch Productions
