In the bowl of a stand mixer, whisk together 1/2 cup of water with the 2 packets of gelatin. Spray your cake pan or silicone mold with cooking spray and set aside.

In a medium saucepan, stir together the remaining 1/4 cup of water, liqueur*, granulated sugar, corn syrup, and salt. Heat the mixture over medium heat until it reaches 240° F.

Turn the mixer on low and slowly drizzle the sugar mixture in a steady stream down the side of the bowl. Once the entire mixture is in, increase the speed to high, and mix for 10-12 minutes. Add green gel food coloring and clear vanilla extract during the last minute of mixing.

Immediately pour the mixture into your cake pan, or place into pastry bag and pipe into mold. Allow to set for 10 minutes before cutting with cookie cutter or removing from molds.

To decorate, roll marshmallows in granulated sugar, and use icing in pastry bags to add faces, blood, internal organs, and bones.

Allow to fully dry before storing in an air-tight container.

*If omitting liqueur, simply substitute with an additional 2 T. of water.

Combine powdered sugar and meringue powder in the bowl of a stand mixer.  Slowly add the water and extract; beat at medium-high speed until stiff peaks form (approximately 5-7 minutes). Divide into bowls and color with gel food coloring (I used white, red, pink, black, and green icing). Transfer to pastry bags or covered dish until ready to use.