How To make Marshmallow Roses and Leaves
10 ounces package large plain marshmallows
(about 40)
3 cups confectioner's sugar :
plus more if needed
green and pink paste or liquid food color cornstarch granulated sugar
1. Process marshmallows and 2 cups of the confectioners' sugar in a food processor until large crumbs form. Tip crumbs into a microwave-safe bowl and microwave on high 10 seconds. Carefully (mixture may be hot) start working the sugar and marshmallows with your hands, kneading, squeezing and pulling, until a slightly sticky paste forms. (This will take about 10 minutes.)
2. Knead in remaining 1 cup confectioners' sugar, microwaving mixture 2 to 3 times in 5 to 10 second increments to soften. When done, you should have a smooth elastic dough.
3. Form dough into a disk and cut 1/4 off. Knead green color into small portion, pink into the rest (colors dry slightly darker). If using liquid food color, you may need to work in some more confectioners' sugar. Wrap pink dough in plastic wrap.
4. Fill a pie plate or other shallow container with about 1/2 inch granulated sugar (this will safely support and hold leaves and roses while drying).
5. LEAVES: Lightly dust work surface and a rolling pin with cornstarch. Roll out green dough to 18x4 inches. Trim edges. Cut lengthwise into 3/4-inch-wide strips. Cut each strip diagonally into diamonds.
With sharp side of a small knife, mark veins on each leaf. Twist leaves gently, then set in sugar in pie plate.
ROSES: Roll out 1/3 the pink dough as thinly as possible (keep rest wrapped). Cut out several 3/4 inch circles, using a piping tube, bottle cap or other round cutter. Press a small amount (about 1/4 teaspoon) of the scraps into a thick "stem," about 1/2 inch high. Dust fingers with cornstarch. Press 1 circle of dough between fingers until thin, wavy- edged and about half again as wide. Wrap around stem. Continue adding petals (10 to 12), pressing them firmly against the stem. Break off stem. Set rose in sugar. Repeat with remaining dough.
How To make Marshmallow Roses and Leaves's Videos
Laura - Marshmallows and Fudge - 08/10/20
This evening Laura is back in the Sugar and Crumbs Kitchen making Scrumptious Fudge and Marshmallows our natural flavoured icing Sugars.
Homemade Marshmallows Recipe |Learn in 3 Minutes o
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Learn INDIAN, Kerala Cooking Recipe in less time. We Show Cooking Recipes in 2 minutes or less. Learn How to make Kerala Chicken Biryani, Unniappam, Pav Bhaji, Cake without OVEN,All types of Cakes,
ROSE F***ING LOVES MARSHMALLOWS by Quinn.
two videos this week!
because I feel bad about going a month without.
so obviously the solution was making my friends act like idiots (aka themselves) in front a webcam.
go buy some marshmallows and watch!
How to Decorate Marshmallow Pops: Dessert Recipe
Decorating Marshmallows is super easy to do and you can't beat the sweet and salty flavor these treats offer.
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HOW TO DECORATE MARSHMALLOW POPS:
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Raspberry Marshmallows | Hill Street Recipe
Make these sweet treats as a gift for someone special
What’s the serving size?
- Makes about 30
How long will it take?
- 45 minutes preparation + setting time
What do I need?
- Oil spray
- 20g pure icing Sugar, sifted
- 30g corn flour, sifted
- 7 gelatine leaves (10g)
- 400g caster sugar
- 1 tbsp glucose syrup
- 200ml water
- 2 large egg whites (75g)
- 30g freeze dried raspberry, half blitzed to a powder
- Pinch salt
How do I make it?
Line a 25cm square cake tin or baking dish with baking paper.
Mix together the icing sugar and corn flour and sieve 1/3 over the base and sides of your tin.
Soften gelatine leaves by placing in a bowl of cold water.
Mix the water, sugar and glucose together in a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).
While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.
Squeeze excess water from the gelatine leaves and add them to the mixture.
Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.
Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix. Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.
Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.
Store between sheets of baking paper in an airtight container.
How to make Coffee Marshmallows - Recipe
This how to make coffee flavoured marshmallows is so easy to make at home and is a perfect dessert and treat for any occasion.
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Ingredients:
3 envelopes/TBS gelatin
3/4 cup of strong cold coffee
2 cups sugar
2/3 cups corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
Powdered sugar