This frosting was adapted from the food blog coconut & lime. See the notes below for applications and more ideas to make it even more fun!
1 envelope unflavored powdered gelatin (1/4 oz.)
1/4 cup cold water
1 cup sugar
1/3 cup corn syrup
1/8 cup water
1/4 teaspoon salt
*1/2 Tablespoon vanilla
In a large mixer bowl add gelatin over 1/4 cup cold water and let set for 10 minutes.
While that's sitting, combine sugar, corn syrup, 1/8 cup water in a medium sauce pan over medium heat. Bring sugar mixture to a vigorous boil for 1 minute, stirring just enough to keep it from burning on the bottom. Pour the boiling sugar mixture over the gelatin & mix at high speed for 1 minute. Add salt and vanilla. Mix on high again for about 12 minutes. You'll be looking for a spreadable consistency so if it's not quite there, keep mixing! As soon as it is spreadable you gotta work fast to spread it over cupcakes or a cake or graham crackers. You'll need to wait about 15 minutes-24 hours for them to set up pretty good, then you can either take a kitchen blow torch to them to toast them, or you can use the broiler (I didn't try the broiler so I can't give advise on this method.)
The original recipe says it's enough to spread on 12 cupcakes but I think it'll go a little farther.
*NOTE* the original recipe calls for 1 Tablespoon of vanilla. I found that it was too much, so I wrote it for half. On a second note you could use a totally different kind of flavoring and make them into something totally wild! My ideas for fun flavors are to use a coconut, or peppermint, maybe chocolate or lime...
This recipe also makes regular marshmallows too, just oil the bottom and sides of a 9x13 pan and dust with powdered sugar (a flour sifter works awesome for this part, just make sure it's really clean.) Pour the spreadable marshmallow mixture in the prepared pan and then dust the top with sugar. Let this set up for at least 30 minutes, cut into squares (or use cookie cutters) then hit the raw sides with more powdered sugar.