New This Month

Marshmallow Bones


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

  • Yield: Makes about 20 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 Add a comment

  • 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.
    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.