Best Marshmallow Chick Flower Recipes

BLOOMING MARSHMALLOW FLOWERS

Steps:

• Combine the gelatin with 1/3 cup water in a small bowl. Combine the confectioners' sugar and cornstarch in a separate bowl. Sprinkle 2 tablespoons of the cornstarch mixture in a 9" x 13" quarter sheet tray.
• Cook the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan over medium-high heat until the sugar reaches 235 degrees F on a candy thermometer, 3 to 5 minutes. Transfer to a large bowl and combine with the bloomed gelatin and vanilla bean seeds. Beat with a hand mixer on medium high until thick and fluffy, about 6 minutes. Spray a rubber spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread evenly and dust with the remaining cornstarch mixture. Let set overnight at room temperature.
• Spray a 2-inch flower-shaped cookie cutter with cooking spray and cut out 12 flower marshmallows. Save the marshmallow scraps to cut into small cube-shaped marshmallows, if desired.
• Melt the white chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl shouldn't touch the water), stirring occasionally. Place three candy pearls in the center a flower. Gather the petals at the top to close the flower and dip the bottom in the melted chocolate to hold it together. Place in a flexible 12-cup mini cupcake pan to set. Repeat with the remaining flowers.
• To serve, pop the flowers out of the muffin cups and place them in hot chocolate to watch them bloom.

FLAT MARSHMALLOW SHAPES

Steps:

• Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.
• For flat bunnies, use a 1/2-inch (#11 Ateco) tip; start with the tail, and pipe an outline directly onto the sugar. In a continuous motion, fill in the center of the shape. Using a damp finger, push down any spikes left from piping. Working quickly, use a spoon to cover shape with sugar, and allow it to set a few minutes; pipe on royal-icing eyes using a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For flat chicks, use a 1/2-inch (#11 Ateco) tip; start piping onto sugar at tail end, and, in a continuous motion, adding more pressure, form the body and head, pulling away from head to create the beak. Spoon sugar around and over the shape; allow to set a few minutes. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip, and store as above.
• For large flowers, use a 1/2-inch (#11 Ateco) tip, and pipe onto sugar in a continuous motion, forming five petals 1 to 2 inches long, all connected in the center. Or form each petal individually, then connect them in the center. Using a damp finger, push down any spikes left from piping; spoon sugar around and over the shape. When flower is set, pipe a mound in the center of the petals, and carefully cover the freshly piped center with a different color of sugar. Gently shake off excess, and place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For the small flowers, use 3/16-inch (#4 Ateco) tip. Pipe directly onto sugar in a continuous motion, forming the outline of a flower, finishing in the center. Pat down spike with a damp finger, cover with sugar, and store as above.

MARSHMALLOW CHICKS AND BUNNIES

Steps:

• Spread 3/4 cup of the pink sanding sugar in the bottom of an 8-inch square pan. Line a rimmed baking sheet with wax paper and cover it sparsely with 1/3 cup of the yellow sanding sugar. Prepare a piping bag with a 1/2-inch pastry tip.
• Pour 2/3 cup of cold water into the bowl of a stand mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
• Put the granulated sugar and 1/2 cup cold water in a small pot over medium-high heat. Cook, stirring, until the sugar is dissolved, about 4 minutes. Attach a candy thermometer to the pot, bring the mixture to a boil and boil until the thermometer registers 238 degrees F, about 8 minutes. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides as the syrup boils.
• Carefully pour the hot sugar syrup into the bowl with the gelatin and whisk the mixture by hand for a few minutes to cool it slightly. Then, using the whisk attachment, whisk the mixture on medium-high speed until soft peaks form, 9 to 11 minutes. Add the vanilla and mix for another 30 seconds.
• Put half of the mixture (about 2 cups) into a large bowl. Add about 5 drops of pink gel food coloring and gently fold with a rubber spatula to combine and until no streaks remain. Scrape into the prepared 8-inch square pan and spread into a smooth, even layer. Let sit at least 4 hours, uncovered, so the marshmallow stiffens.
• Add about 5 drops yellow gel food coloring to the remaining marshmallow in the stand mixer, gently folding with a rubber spatula to combine. Transfer the yellow marshmallow to the prepared piping bag. Pipe a chick shape (about 2 1/2-inches long) on the prepared baking sheet by beginning piping close to you, pulling away from you to begin making the chick's body, then doubling back toward yourself. When you reach the end of the body nearest you, double back a bit to make the head, pulling away to create the beak. Repeat, keeping about an inch between the chicks. Let sit at least 4 hours, uncovered, so the marshmallow chicks stiffen.
• To coat the bunnies in sugar: Put the remaining 1/2 cup pink sanding sugar in a medium bowl. Heat a saucepan filled with a couple inches of water to just under a boil, then turn off the heat. Dip the unrimmed edge of a 2 1/2-inch bunny-shaped cookie cutter into the warm water, then press the cutter into one corner of the marshmallow, creating a bunny marshmallow. Nudge the cut bunny out of the cutter and into the bowl filled with pink sanding sugar. Toss the cut bunny with a fork until well covered with sanding sugar. Repeat, dipping the cutter into the warm water each time you cut a bunny.
• To coat the chicks in sugar: Put the remaining 1 cup yellow sanding sugar in a medium bowl. Use an offset spatula to remove 1 chick from the wax paper. Place the chick in the bowl filled with yellow sanding sugar. Toss the chick with a fork until well covered with sanding sugar. Repeat with the remaining chicks.
• To make eyes and a nose for the bunnies, dip a toothpick or pointed skewer into the black gel food coloring and place 2 dots on each face for the eyes and 1 dot centered below the eyes for the nose. To create eyes on the chicks, dip a toothpick or pointed skewer into the black gel food coloring and place 1 dot on each side of each chick's head. Store in an airtight container for up to 2 days.

MINI MARSHMALLOW FLOWER

Steps:

• Put the chewy candy in the center of the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the nonpareils. Arrange them in a petal pattern around the candy.

LARGE MARSHMALLOW FLOWER

Steps:

• Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals.
• Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first.
• Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower.

VANILLA MARSHMALLOWS

Steps:

• Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
• Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
• Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
• While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
• Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
• Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

MARSHMALLOW FOR PIPING

Steps:

• In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
• In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
• Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.

SUGAR-COATED MARSHMALLOW BUNNIES AND CHICKS

Steps:

• Fill a rimmed baking sheet or several shallow bowls with sugar. Pipe shapes onto sugar. If desired, color white crystal sugar by stirring in luster dust or sparkle dust a little at a time.
• For bunnies, pipe a 1 1/4-inch mound about 1/2 inch tall onto sugar. Pipe a small mound on one side for the tail; pipe a larger mound for the head on the opposite side. With a damp finger, pat down the spikes formed from piping the body, tail, and head. Pipe the ears, starting from the top of the head, and pipe onto the body, pulling forward and off to finish. Pat down the spikes on the ears. Working quickly so the marshmallow surface does not dry, use a spoon to cover the entire surface with sugar. Allow to sit a few minutes to set, and lift out of sugar with a spoon or small offset spatula. Pipe on royal-icing faces with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.
• For chicks, pipe an oval shape about 1 inch wide, tapering the end and pulling upward to finish with the tail. On the opposite end, for the neck and face, pipe a mound about the width of the body, pushing toward tail and up. Pull away from the face to form the beak. Working quickly so the marshmallow surface does not dry, use a spoon to sprinkle sugar over the surface. Allow shape to sit a few minutes to set; lift out of sugar with a spoon or small offset spatula. Make large and small chicks by changing the dimensions. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip; place in a parchment-lined airtight container until ready to serve, or up to 2 weeks.