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Marshmallow Bones

Those who seek out remains in the cupboard will enjoy these fresh marshmallow bones.

  • Yield: Makes about 20 bones
Marshmallow Bones

Source: Martha Stewart Living, October 2008


  • 3/4 cup cold water
  • 1 teaspoon pure vanilla extract
  • 1/2 ounce unflavored gelatin (1 tablespoon)
  • 1 1/2 cups granulated sugar
  • 1/2 cup plus 2 tablespoons light corn syrup
  • Confectioners' sugar, for dusting


  1. Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes.

  2. Bring granulated sugar, corn syrup, and remaining 1/4 cup cold water to a boil in a small saucepan. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat.

  3. Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of bowl in a slow, steady stream. Whisk mixture until very fluffy and almost stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip.

  4. To form the bones: In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place.

  5. Generously sift confectioners' sugar over bones, turning to coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.)

Reviews (21)

  • pandaaze 26 Oct, 2011

    Bad recipe, stay away! Doesn't come out as stated. Followed the directions 2 the letter & it turned out delicious, but awful 2 handle. It's not my 1st time making marshmallows either. I had 2beat it on the highest speed of my Kitchenaid as well & it took over 30min before it started 2 get stiff enough 2 work w/. Never set even after 48hrs. Had 2 put it in the freezer & still sticky. Tastes amazing, but more like Fluffernutter spread instead of marshmallows. Took 2 long 2 beat & never sets. Messy

  • thelanegang05 20 Oct, 2011

    This was my first time making marshmallow. I thought the recipe was great. However, it took a lot longer then 10 minutes to get them fluffy and stiff enough. I used the whisk attachment to my kitchenaid and had it running as fast as it could go. That was when I saw the results. Anything less then that it just wouldn't get stiff enough.

  • SOMERSIZING 8 Nov, 2008

    Just go to top of page and type in Marshmallows and then press the search button. you will then find 181 entries for them. we have made Momma Reiner's and even the neighbor who wont eat marshmallows tried them since I was standing there and he said he loved them.

  • SoniaF 31 Oct, 2008

    I will like to know which recipe you used, and where can I find it, could you please let me know.
    Many thanks

  • JenC_AZ 30 Oct, 2008

    I've made Martha's other marshmallow recipe before and NEVER had an issue. The homemade marshmallows are always a hit at Christmas with cocoa. But I was terribly disappointed with this recipe. I don't know if it's the amount of gelatin as was mentioned previously or if it was the temperature of the sugar mixture but I will NOT use this recipe ever again. I have some great bones and skulls (with chocolate details) that won't come off the cookie sheets. Time wasted. :( Now I have to start over

  • BGarey 30 Oct, 2008

    What's so complicated?? All you're doing is making marshmallows. These turned out really nice--mine weren't quite as "boney"-looking as the picture, but who cares? They taste really good. I will say, it takes some time and patience to do these, but I think they're worth it!

  • sebsrb 30 Oct, 2008

    Well I tried making the bones, smaller versions, with my merigne mushroom recipe today. Did not work. Not sure if it was because they stuck on the cookie sheet due to lack of parchment paper. But in any case, maybe I will try again in the larger version with Marth's recipe. Was worth a shot on the baking at 200 with my mushrooms. BTW the mushrooms turned out great. Have a Happy Halloween! ! !!

  • lori3 30 Oct, 2008

    looks very complicated!!! too bad!!!

  • mykele 30 Oct, 2008

    I always read comments when available before
    adding them to my collection and I see a lot
    of negative comments....Martha's staff better
    get with it and give better recipe proportions.
    I am a very experienced baker/cook and
    can usually tell at a glance which ones just
    aren't correct in some way. Pity......

  • sebsrb 30 Oct, 2008

    I make a recipe for merigne mushrooms that bake in the boven at 250 degrees for 1 hour and 45 minutes. I will be trying this recipe for the bones and see how it works. I will dust with the powdered sugar afterwards.
    I am thinking abour coating the flat side of the bone with melted white chocolate for added sweetness.

  • RRLN68 27 Oct, 2008

    After reading everyone else's comments, I used the Barefoot Contessa recipe instead, super yummy. I also piped them onto wax paper that was generously covered in powered sugar before and after. They looked adorable and were a big hit with kids and adults alike.

  • Beurre729 27 Oct, 2008

    I agree with geeneebee

  • Beurre729 27 Oct, 2008

    I agree with geeneebee

  • LH701 17 Oct, 2008

    I'm glad I read everyones comments before trying this recipe. I have made Martha's marshmallows many times before without a problem. I looked up the recipe out of her old cookbook

  • geeneebee 16 Oct, 2008

    I meant to add to my comment at 5:33 PM that this is one of several Martha Stewart recipes I've tried and that has not turned out correctly. I now check the Internet for similar recipes whenever I am tempted to try one of Martha's, and just present my final dish like she recommends, while using a proven recipe. I am a very experienced cook and baker, by the way, and have no problems with other people's recipes. I guess it's "cook beware" when making one of Martha's. That's unfortunate.

  • mrscupcakechef 15 Oct, 2008

    Determined to make them work, I decided to put them in the freezer. I did this for about 20 minutes and then they were able to peel away from the wax paper (but not extremely easily). I then put them straight into the powdered sugar and stored them in the refrigerator. It took a lot more work then I had planned so I hope they hold up and work!

  • mrscupcakechef 14 Oct, 2008

    I tried these too, and they didn't harden enough to remove from the wax paper either. I even left them out for 24 hours then put them in the refrigerator. I may try a little bit int he freezer. They were too soft to even pick up without losing their shape. I am very disappointed, but they did have a a good flavor when I tried them from the bowl.

  • Deborahhh 14 Oct, 2008

    Oh, and meant to add . . . since they're marshmallow, they won't harden like meringue . . . but are they so soft that they're too soft, even for marshmallow?

  • Deborahhh 14 Oct, 2008

    That's a shame. I wonder what would happen if the waxed paper were either sprayed with nonstick spray or sprinkled with a fine layer of sifted powdered sugar before piping on the mixture.

  • Deborahhh 14 Oct, 2008

    That's a shame. I wonder what would happen if the waxed paper were either sprayed with nonstick spray or sprinkled with a fine layer of sifted powdered sugar before piping on the mixture.

  • mrstiab 12 Oct, 2008

    I made these and they never got hard. They stuck to the wax paper and I was unable to remove them from it. I let them stand 12 hours in a cool, dry place then sifted with powder sugar thinking that would harden them but to no avail. I am very disappointed because my nephews would have absolutely LOVED them!!

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