Marshmallow Whip

Ingredients

• 1 envelope unflavored gelatin (2 1/2 teaspoons)
• 1/3 cup cold water, for gelatin,plus
• 1/4 cup water for syrup
• 1 cup sugar

Directions

1. 1

   In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.

2. 2

   Allow gelatin to soften, about 5 minutes.

3. 3

   In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.

4. 4

   Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.

5. 5

   Boil sugar until temperature reaches the soft-ball stage (238º).

6. 6

   Remove syrup from heat; add to softened gelatin.

7. 7

   Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.

8. 8

   Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.

9. 9

   Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.