Marshmallow Frosting

Marshmallow frosting: can that be wrong?

Recipe courtesy of Martha Stewart's Cupcakes; photography courtesy of Con Poulos and others

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Ingredients

1 envelope unflavored gelatin (1 scant tablespoon)		1 cup sugar
1/3 cup plus 1/4 cup cold water

Total:

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1
In a mixing bowl, sprinkle gelatin over ⅓ cup cold water. Allow gelatin to soften, about 5 minutes.
2
Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft-ball stage (238 degrees F), brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. Use immediately (frosting will harden).

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