Side Pannel
Marshmallow Roses and Leaves
Marshmallow Roses and Leaves
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 10 oz Package large plain
- -marshmallows, (about 40)
- 3 c Confectioner's sugar, plus
- -more if needed
- Green and pink paste or
- -liquid food color
- Cornstarch
- Granulated sugar
Directions
1. Process marshmallows and 2 cups of the confectioners' sugar in a food
processor until large crumbs form. Tip crumbs into a microwave-safe bowl
and microwave on high 10 seconds. Carefully (mixture may be hot) start
working the sugar and marshmallows with your hands, kneading, squeezing and
pulling, until a slightly sticky paste forms. (This will take about 10
minutes.)
2. Knead in remaining 1 cup confectioners' sugar, microwaving mixture 2 to
3 times in 5 to 10 second increments to soften. When done, you should have
a smooth elastic dough.
3. Form dough into a disk and cut 1/4 off. Knead green color into small
portion, pink into the rest (colors dry slightly darker). If using liquid
food color, you may need to work in some more confectioners' sugar. Wrap
pink dough in plastic wrap.
4. Fill a pie plate or other shallow container with about 1/2 inch
granulated sugar (this will safely support and hold leaves and roses while
drying).
5. LEAVES: Lightly dust work surface and a rolling pin with cornstarch.
Roll out green dough to 18x4 inches. Trim edges. Cut lengthwise into
3/4-inch-wide strips. Cut each strip diagonally into diamonds. With sharp
side of a small knife, mark veins on each leaf. Twist leaves gently, then
set in sugar in pie plate.
ROSES: Roll out 1/3 the pink dough as thinly as possible (keep rest
wrapped). Cut out several 3/4 inch circles, using a piping tube, bottle cap
or other round cutter. Press a small amount (about 1/4 teaspoon) of the
scraps into a thick "stem," about 1/2 inch high. Dust fingers with
cornstarch. Press 1 circle of dough between fingers until thin, wavy- edged
and about half again as wide. Wrap around stem. Continue adding petals (10
to 12), pressing them firmly against the stem. Break off stem. Set rose in
sugar. Repeat with remaining dough.
processor until large crumbs form. Tip crumbs into a microwave-safe bowl
and microwave on high 10 seconds. Carefully (mixture may be hot) start
working the sugar and marshmallows with your hands, kneading, squeezing and
pulling, until a slightly sticky paste forms. (This will take about 10
minutes.)
2. Knead in remaining 1 cup confectioners' sugar, microwaving mixture 2 to
3 times in 5 to 10 second increments to soften. When done, you should have
a smooth elastic dough.
3. Form dough into a disk and cut 1/4 off. Knead green color into small
portion, pink into the rest (colors dry slightly darker). If using liquid
food color, you may need to work in some more confectioners' sugar. Wrap
pink dough in plastic wrap.
4. Fill a pie plate or other shallow container with about 1/2 inch
granulated sugar (this will safely support and hold leaves and roses while
drying).
5. LEAVES: Lightly dust work surface and a rolling pin with cornstarch.
Roll out green dough to 18x4 inches. Trim edges. Cut lengthwise into
3/4-inch-wide strips. Cut each strip diagonally into diamonds. With sharp
side of a small knife, mark veins on each leaf. Twist leaves gently, then
set in sugar in pie plate.
ROSES: Roll out 1/3 the pink dough as thinly as possible (keep rest
wrapped). Cut out several 3/4 inch circles, using a piping tube, bottle cap
or other round cutter. Press a small amount (about 1/4 teaspoon) of the
scraps into a thick "stem," about 1/2 inch high. Dust fingers with
cornstarch. Press 1 circle of dough between fingers until thin, wavy- edged
and about half again as wide. Wrap around stem. Continue adding petals (10
to 12), pressing them firmly against the stem. Break off stem. Set rose in
sugar. Repeat with remaining dough.
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