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 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.

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.