STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
30mins
SERVES:
40
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
  2. 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.
  3. With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: