Homemade Marshmallow Chicks Recipes

MARSHMALLOW CHICK FLOWER

Steps:

• Snip the chicks horizontally, starting at the heads, into 1/8-inch-thick petals. You should have about 8 petals of varying sizes.
• Arrange 4 petals at 12, 3, 6 and 9 o'clock around the cupcake. Put the remaining 4 petals on top and between them. Put the gumball in the center.

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.

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

CHOCOLATE-COATED MARSHMALLOW CHICKS

Steps:

• Sift a thin layer of cornstarch onto the bottom of a rimmed baking sheet to cover surface completely. Pipe chicks directly onto cornstarch, and allow to set uncovered for 30 to 45 minutes. Meanwhile, temper the chocolate.
• Line a second baking sheet with parchment paper or a Silpat (a French nonstick baking mat). Set aside. Dust fingers with cornstarch, and gently pick up a chick, dusting off any excess cornstarch from its bottom; place in bowl of tempered chocolate. Using a free hand or chocolate-dipping fork, cover chick with chocolate; lift out, and let excess drip back into bowl. Gently place on lined baking sheet; touch up any bare spots with a chocolate-coated finger. Allow to set at least 3 hours. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip. Store in an airtight container until ready to serve, or up to 2 weeks.

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.