- 2 ½ tsp powdered gelatin
- 1/3 cup cold water
- 1 cup sugar
- ¼ cup cold water
- yellow food colouring
- ¼ cup corn starch
- ¼ cup confectioner’s sugar
- Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
- Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.
- Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling.
- Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form.
- Line a baking sheet with parchment paper and draw circles onto the parchment paper, using your favourite mug as a stencil. This will help determine how big to make the marshmallows. Flip the parchment paper over, so that the marked side is facing downwards.
- Place half of the marshmallow mixture into a piping bag fitted with a medium-sized round piping tip.
- Pipe two wings onto each circle, slightly extending them past the circles.
- Dye the remaining marshmallow yellow and place in a piping bag fitted with a slightly larger piping tip. Pipe large dollops in the center of each set of wings, slightly overlapping the ears.
- Allow the marshmallows to set at room temperature overnight.
- Combine the corn starch and confectioner’s sugar in a bowl, then place into a mesh sieve. Dust over the surface of the marshmallows. Use a butter knife to peel the marshmallows off the parchment paper and dust the mixture onto the undersides. Then bounce the marshmallows in the sieve to remove any excess powder. Enjoy!