Jane Henry, the owner of Jane’s Sugar Magnolia in Dallas, is taking us behind the scenes of her bakery and sharing how-to videos, recipes and decorating tips. From cookies to cupcakes, this series will show you how to make stunning sweets with a little help from a pro.
Celebrate Spooky Season with These Marshmallow Treats
With Halloween right around the corner, we thought this was the perfect time to introduce our witch’s hat chocolate-covered marshmallow cookies! These are the cutest and most festive treats for all of your spooky celebrations. And better yet, they are easy and delicious. If you don’t want to use sugar cookies for your base, feel free to use Oreos, cupcakes or any treat with a round base.
These cookies are a great treat to have in your spell book for future holidays too with just some tweaking to your presentation. This recipe would work using white chocolate for ghosts or green chocolate for Christmas trees. You can also use the marshmallow recipe for just plain, but delicious, marshmallows to add into your favorite winter drinks.
Whichever way you choose, tag us in your creations and share your ideas using #DiscoverJSM!
- 4 sheets silver leaf gelatin
- ¼ Cup + 2 Tablespoons egg whites
- ¼ vanilla bean, split lengthwise (or 1 tsp extract)
- 1 Cup + 2 Tablespoons sugar
- ½ Cup water
- 2 ½ Tablespoons light corn syrup
Round sugar cookies
Chocolate melting wafers
- Soak your sheets of gelatin in ice cold water for 7 minutes. Once time is up, squeeze out any extra water and set aside.
- Place egg whites and vanilla in a clean mixing bowl fitted with a whisk attachment.
- Combine your sugar, water and light corn syrup in a small saucepan and place over medium-high heat.
- Stir the mixture to dissolve and bring to a simmer for about 5 minutes, until the syrup reaches 250°F.
- Letting the syrup continue to cook, turn the mixer to medium speed with your egg whites.
- Your goal is to have your egg whites reach medium peaks when the syrup reaches 281°F. If the egg whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.
- Microwave your gelatin at this point to turn it into a liquid.
- When the syrup reaches 281-284°F, remove it from the heat and slowly pour into the mixer between the whisk and the side of the bowl with the mixer speed on medium.
- Pour in the gelatin.
- Mix on high for about 5 minutes until it is thickened, glossy and warm, but not hot.
- Transfer your marshmallow to a piping bag fitted with a round piping tip.
- Pipe your marshmallow onto your sugar cookie base, or whatever you are using for the brim of your hat, and pull up into a pointed finish.
- Complete the rest of your cookies. If you have excess marshmallow, you can pipe it onto a tray with a mixture of powdered sugar and corn starch to prevent sticking. Once all piped, cover the marshmallows with the sugar/corn starch mixture.
- Once all of the marshmallow is cooled, cover in your melted chocolate and let set.
- Decorate your witch hats with a thin line of sprinkles for the belt of the hat or finish it off with some festive, edible glitter.