Marshmallow Animals Recipes
MARSHMALLOW FOR PIPING
Use this recipe to make our Sugar-Coated Marshmallow Bunnies and Chicks, Chocolate-Coated Marshmallow Chicks, Flat Marshmallow Shapes, and Coconut-Coated Marshmallow Shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
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.
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- Make your piping marshmallow (see notes!). Meanwhile, on a large baking sheet (you may need more than one), sprinkle cornstarch and powdered sugar until you have a thin layer covering the entire bottom.
- Get two piping bags out, and fit one with the #2A, and the other with the #6 piping tip. When the marshmallow is done, add most of it to the #2A bag, and a little to the #6 bag. The 2A will be the body, so we will use a lot more of it.
- With the #2A bag, start piping a round shape, and then pull away to make a pointed "tail". You want your seal to be pretty round, so pipe slow and get plenty of marshmallow out. You want the body to be about 2 inches long, and then a short tail after that.
- After you've piped the bodies, pipe the muzzle (is that what it's called?), by piping a dot, and then another dot right next to it (see pictures and video...). TIP: if it's pointy where you pull away, you can wet your finger tip and press down to flatten it out.
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- In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
- In a small saucepan whisk together the corn syrup, granulated sugar, and 1/4 cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.
- Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve.
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