REALLY NOT FEELING UP TO WRITING
A RECIPE RIGHT NOW, SORRY.
I kid, of course. Welcome back to the Undertea!
Napstablook is tied for first on my list of favorite Undertale characters, so I was dead set on having him lay around and feel like garbage at my tea.
I ended up making him out of yummy peppermint marshmallow and finishing him with chocolate. Mint and chocolate are a much-loved combo around here, so my husband only took about 2 days to eat all my Napstablooks. Rarely did I catch him in a kitchen without one of his cheeks stuffed with homemade marshmallow.
To make the custom molds you’ll need, you’re going to require a TON of cornstarch. I ended up using two full boxes. The bright side is that if you want, you can re-use the cornstarch after you’re done.
Yields about 16 large B
120ml (1/2 cup) water
16g (2 packages) gelatin
120ml (1/2 cup) corn syrup
275g (1 1/3 cups) sugar
1 tsp. vanilla extract
1/4 tsp creme de menthe oil or 1 tsp peppermint extract
cornstarch, about 3/4 cup per marshmallow
100g (1/3 cup) dark chocolate chips
1/2 tsp. vegetable oil
1. Find a cylindrical, rounded item to use to make molds for Napstablook’s body. I used the handle of a wooden zester, but a mini rolling pin or especially thick kitchen utensil handle could also work. Grab a series of teacups or other small but deep containers and fill them 2/3 of the way up with cornstarch. Using your small rolling pin or other item, push firmly straight down into the cornstarch in each cup. Slowly lift the rolling pin back out, swirling it along the sides to make the cavity more secure. Repeat for each cup.
2. In a stand mixer bowl fitted with a whisk, combine the gelatin with half the water. In a saucepan, combine the remaining water, corn syrup and sugar and bring to a boil. Allow to boil hard for 90 seconds, or until the bubbles slow and become larger. Remove from heat and proceed immediately to next step.
3. Set the mixer to medium speed and carefully pour the hot sugar over the gelatin. Once you’ve poured in all the sugar, switch to high speed. Beat for 10 minutes on high, until the mixture has become fluffy and white and cooled down a bit. Add the vanilla and creme de menthe oil and beat for 30 seconds. Fill the mixture into a piping bag fitted with a large round tip.
4. Immediately pipe marshmallow cream into each cornstarch cavity. Once all the cavities are filled, dip your finger in water and pat down any peaks on the marshmallows. Allow to set for 4 hours, then unmold.
5. Melt your chocolate together with the oil, and stir to combine. Begin by dipping the bottoms of each marshmallow into the chocolate and setting them on parchment to set. You can either set them chocolate side down, or sideways for Napstablooks laying on their backs. Fill the remainder of the chocolate into a piping bag with the end barely snipped, so a thin stream of chocolate can be piped out. Carefully pipe the faces. Take your time with this and have fun!