Pink Marshmallow Vines Recipes

PINK PEPPERMINT MARSHMALLOW CLOUDS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
• Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
• With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
• Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
• Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
• To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.

YELLOW MARSHMALLOW VINES

Steps:

• Roll the edge of the cupcake in the yellow sanding sugar, leaving the top sugar free. Cut the green jelly candy into 2 small strips and put them on the cupcake with the bottom ends touching.
• Snip the marshmallows diagonally. Press the cut sides into the sanding sugars and arrange them on the vines like buds.

PINK DERBY

Steps:

• Combine the Kiwi-Watermelon-Lime Juice, bourbon, honey and a splash of water in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a cocktail glass. Garnish with a kiwi slice.
• Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.

MARSHMALLOW DREIDELS

Steps:

• Push the pretzel sticks into the tops of the marshmallows.
• Melt the white candy melts in a microwave-safe bowl in the microwave at 30-second intervals. Use some to "glue" a chocolate kiss onto the other end of each marshmallow.
• Arrange the marshmallow sticks on a parchment-lined baking sheet. Freeze 15 minutes.
• Remelt the white candy melts, then dip the dreidels to fully cover. Return to the baking sheet and freeze until set, 10 minutes. Pipe Hebrew letters using melted blue candy melts.

PINK GRAPEFRUIT MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Using a vegetable peeler, remove the zest from the grapefruit in strips then use a small sharp knife to remove any white pith from the undersides of the zest. Reserve the grapefruit. Finely chop the zest then transfer to the bowl of a food processor and add the granulated sugar. Process until the zest is finely ground, 1 to 2 minutes.
• Squeeze and strain enough juice from the grapefruit to measure 1/2 cup and transfer to the bowl of a stand mixer fitted with the whisk attachment. Add 2 tablespoons water, then sprinkle gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with the grapefruit juice and water. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the zest-sugar mixture with the corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove from heat and let stand briefly to let bubbles dissipate slightly.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the food coloring, adding more for a darker pink color.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

PINK PEPPERMINT SWIRL MARSHMALLOWS

Steps:

• Brush bottom and sides of metal pan with some vegetable oil.
• Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
• Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
• Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
• Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
• Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
• Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.