Step 1

In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.

Step 2

In a small saucepan whisk together the corn syrup, granulated sugar, and 1/4 cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.

Step 3

In the meantime, beat your egg whites until they hold soft peaks.

Step 4

Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve.

Step 5

Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).

Step 6

Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.

Step 7

Spoon the marshmallow mixture into two piping bags putting most of the marshmallow into one (this will be for piping the faces) and a couple of spoonfuls into the other (this will be for piping the ears and muzzle).

Step 8

Clip a large hole in the piping bag with the most marshmallow and, working quickly (the marshmallow will start to stiffen pretty fast), begin piping big dollops for the faces and two small dollops for the feet on the bottom of each face.

Step 9

Pipe all of the faces and feet before going back with a damp finger and flattening down any points.

Step 10

Clip a small hole in the second piping bag and pipe the muzzles and ears. Again, pipe all the ears and muzzles before going back through with a damp finger and pressing down any points.

Step 11

Allow the marshmallows to dry overnight (or at least 8 hours) before dusting them with a little sifted powdered sugar.

Step 12

To create the faces, use a black food pen to create the eyes and toes on the paws, and a brush with pink powdered food coloring for the ears and cheeks.

Step 13

Allow the food coloring to dry before packaging.