Marshmallow Animals Recipes

MARSHMALLOW ANIMALS

Steps:

• Spread the container of the decorating sugar evenly over the rimmed baking sheet; set aside.
• In the bowl of a stand mixer, stir together the gelatin and 1/2 cup of the water.
• Let stand 25 minutes.
• Meanwhile, in a heavy 2-quart saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt.
• Stir well, then add food coloring until desired color is reached (this also can be adjusted later).
• Cook, stirring constantly, over low to medium-low heat until the sugar has dissolved.
• Increase the heat to medium-high and bring to a boil, stirring often.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium and boil at a moderate, steady rate, stirring frequently, until the thermometer registers 244 F, about 15 minutes.
• Watch carefully to prevent mixture from boiling over.
• If necessary, reduce heat to medium-low.
• With the stand mixer (with whisk attachment) on low to medium-low, slowly pur the hot sugar mixture into the gelatin mixture.
• Increase mixture to high and beat 15 minutes.
• Mixture should be thick, white and nearly tripled in volume.
• Add the vanilla extract and 1 T water, then beat until combined.
• If marshmallow is not the desired color, add additional food coloring and mix until just incorporated.
• Spray the wooden spoon with cooking spray, then spoon the mixture onto prepared pan.
• Spray the offset spatula with cooking spray, then use it to spread the marshmallow evenly over the pan in 1/3-1/2-inch thick layer.
• Sprinkle a second container of decorating sugar over the marshmallow and use your hands to spread it, coating the marshmallow evenly.
• Let stand, uncovered, overnight.
• Once the marshmallow has set, use cookie cutters to cut animals from it.
• Set them aside, making sure the edges don't touch.
• Once all the animals have been cut, discard the scraps of marshmallow, but save the excess sugar in the pan.
• Gather the excess sugar in a pile and gently roll the edges of the marshmallow animals in it to coat.
• They now can be decorated as desired using the decorating gel.
• This will make 16 large animals (yield varies by cookie cutter size).

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.