Pink Marshmallow Vines Food

PINK PEPPERMINT MARSHMALLOW CLOUDS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
• Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
• With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
• Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
• Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
• To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

YELLOW MARSHMALLOW VINES

Steps:

• Roll the edge of the cupcake in the yellow sanding sugar, leaving the top sugar free. Cut the green jelly candy into 2 small strips and put them on the cupcake with the bottom ends touching.
• Snip the marshmallows diagonally. Press the cut sides into the sanding sugars and arrange them on the vines like buds.

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

BUNNY BUTT MARSHMALLOW POPS

Steps:

• Line a baking sheet with parchment, Put 4 1/2 ounces semisweet chocolate chips or wafers and 2 teaspoons shortening or coconut oil in a glass bowl and melt at 50 percent power in a microwave at 30 seconds intervals, stirring after each, until melted, about 1 to 2 minutes.
• Stick 12 yellow marshmallow bunnies (such as Peeps) onto 12 lollipop sticks. Dip the bunnies, one at a time, in the chocolate coating, spreading with a small spatula and tapping off the excess on the side of the bowl. Set the bunnies on the parchment-lined baking sheet and add halved mini marshmallows for tails. Refrigerate until set, about 20 minutes.
• Bunny face variation: Instead of the tail, add 2 small edible candy eyes. Attach a small orange jelly bean to each for a carrot. Halve small green jelly beans and snip the ends to resemble carrot tops and attach to the base of the carrot.

PINK ELEPHANT POPCORN

Steps:

• Melt butter over low heat.
• Stir in marshmallows until they are soft but not melted.
• Add flavored gelatin mix.
• Stir until everything is a nice pink color throughout.
• (The gelatin may not dissolve completely, but that's all right.) Pour evenly over popcorn and stir until all flakes are evenly coated.

PINK PEPPERMINT SWIRL MARSHMALLOWS

Steps:

• Brush bottom and sides of metal pan with some vegetable oil.
• Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
• Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
• Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
• Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
• Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
• Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.