1/4 oz. unflavored powdered gelatin
1/4 cup cold water
1 cup sugar
1/3 cup corn syrup
1/8 cup water
1/4 teaspoon salt
1 tablespoon vanilla paste
In a large bowl, sprinkle gelatin over 1/4 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/8 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and vanilla and beat for 12 minutes. Quickly spread on one dozen cooled cupcakes. Allow to set (about 15 minutes) then brown with a small torch, or in the broiler. Be careful!
This is a really marshmallow-y icing. In fact, it basically sets up into an actual marshmallow after a day or so, which you need if you are going to toast it, although it is just as tasty untoasted. If you want a lighter more traditional marshmallow frosting, try this fluffy white icing, just don’t try and toast it. However, I don’t want this recipe’s extreme marshmallowness to put you off, it makes a great frosting, just know that the longer it sits the more set up it becomes.