Hi there! This recipe sounds like just want I'm looking for, but I do have several questions. I would like to use this as a topping for Smores cupcakes, but would like to pipe the tops out, not just plop the icing on. Is there a way to do this, something that can firm it enough for piping without ruining the texture? Also does this even taste like marshmallow? Can I use a kitchen torch just on the tops? I'm taking these cupcakes camping, just want to know if you think they'll hold up in the cooler, or should I just leave them out in the shade? Kelly, if you beat it long enough, and the syrup has been cooked to a high enough temperature, it should pipe nicely. It tastes like marshmallow in that it's made from the same ingredients - but if what you're used to is store-bought marshmallow, it won't have that exact flavor. And yes, they should hold up in a cooler, or in the shade - the more humid it is, the more they're likely to start to "settle," so best to keep them as cool and dry as possible. Enjoy! PJH

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