Marshmallow Whip - cooking recipe

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

Preparation

In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
Boil sugar until temperature reaches the soft-ball stage (238\u00b0).
Remove syrup from heat; add to softened gelatin.
Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.