Food & Cooking Recipes Dessert & Treats Recipes Marshmallow Mice By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 18 You can pipe these mice two or three at a time, but they need to be decorated immediately for the decorations to really stick. Ingredients 2 envelopes (5 teaspoons) unflavored gelatin ⅔ cup plus ½ cup cold water 2 cups granulated sugar 1 ¼ cups sanding sugar Cocoa powder or powdered food coloring Pink or red edible decorettes Blue and green dragees Sliced almonds Licorice shoelaces, cut in 4-inch lengths Directions In the bowl of an electric mixer, sprinkle the gelatin over 2/3 cup cold water. Allow to soften, about 5 minutes. In a small saucepan, combine remaining 1/2 cup water and the granulated sugar; stir over medium-high heat until dissolved. Stop stirring; clip candy thermometer to pan; wipe sides with a pastry brush dipped in water to prevent crystallization. Boil sugar until temperature reaches soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Beat on low with whisk attachment to combine, about 1 minute. Increase speed to medium-high; beat until soft peaks form and mixture holds its shape, 8 to 10 minutes. Transfer mixture to an 18-inch pastry bag fitted with a large, plain round tip. Mix sanding sugar with cocoa or powdered food coloring until desired shade is achieved. Spread in even layer in a rimmed baking sheet. Pipe a 2-inch-diameter mound directly onto colored sugar, pulling pastry bag to one side; the resulting peak will become the nose. Spoon colored sugar over top and sides of marshmallow until fully coated. Place pink decorette on tip to create nose. Place two dragees for eyes and two almond slices for ears. Insert licorice into marshmallow, creating tail. Repeat step 3 until all the marshmallow is used. Store at room temperature in an airtight container lined with parchment paper for up to 2 weeks. Print