Marshmallow Pink Cloud Recipes

PINK MARSHMALLOW VINES

Steps:

• Roll the edges of the cupcake in white sanding sugar, leaving the top sugar free. Cut the jelly candy into two 2-inch strips; put on the cupcake with one set of ends touching. Snip the marshmallows diagonally. Press the cut sides into the pink sanding sugar and arrange them on the vines like buds. Put the pearl candies around the marshmallows.

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• Preheat oven to 400 degrees.
• Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
• Place the marshmallows back into the freezer between each batch of cookies.
• In a medium bowl combine flour, cocoa and baking soda.
• Set aside.
• Combine sugars in a large bowl.
• Using an electric mixer, blend in butter, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture and chocolate chips, and blend at a low speed until combined.
• Batter will be very stiff.
• Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
• Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
• Place balls on ungreased baking sheets, 2 inches apart.
• Bake 8 to 10 minutes.
• Cool on pan 2 minutes, then transfer to a cool flat surface.