Marshmallow Bones:

Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes.

Bring granulated sugar, corn syrup, and remaining 1/4 cup cold water to a boil in a small saucepan. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat.

Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of bowl in a slow, steady stream. Whisk mixture until very fluffy and nearly stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip.

To form the bones:

In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place.

Generously sift confectioners’ sugar over bones, turning to coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.)

For Hot Chocolate:

Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring.

Serve instantly with marshmallow bones.