Best Pink Marshmallow Vines Recipes

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.

MARSHMALLOW S'MORES POPS

Steps:

• Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
• While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
• Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
• Once the marshmallows have cooled, skewer them and set aside.
• Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
• Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
• Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.

MARSHMALLOW DREIDELS

Steps:

• Push the pretzel sticks into the tops of the marshmallows.
• Melt the white candy melts in a microwave-safe bowl in the microwave at 30-second intervals. Use some to "glue" a chocolate kiss onto the other end of each marshmallow.
• Arrange the marshmallow sticks on a parchment-lined baking sheet. Freeze 15 minutes.
• Remelt the white candy melts, then dip the dreidels to fully cover. Return to the baking sheet and freeze until set, 10 minutes. Pipe Hebrew letters using melted blue candy melts.

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.

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.