Marshmallow Flowers Recipe

2
Marshmallow Flowers Recipe
Marshmallow Flowers Recipe photo by Taste of Home
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Marshmallow Flowers Recipe

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2
Publisher Photo
Once these vanilla-flavored puffs pop up in a gift basket or on a serving tray, they're bound to become perennial favorites! CT's home economists kept the candy easy, too, by making it with cookie cutters, quick icing and chocolate chips.
MAKES:
21 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
21 servings
TOTAL TIME:
Prep: 30 min. + standing

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 3/4 cup hot water
  • 1 cup light corn syrup, divided
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • 1-1/2 pounds white candy coating, melted
  • Red and yellow paste food coloring
  • 1/2 cup miniature semisweet chocolate chips

Directions

Coat a 13-in. x 9-in. pan and a 9-in. square pan with cooking spray; set aside. In a bowl, combine gelatin and cold water; let stand for 5 minutes. Meanwhile, in a saucepan, combine the sugar, hot water and 1/2 cup corn syrup. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the remaining corn syrup.
Pour into a large bowl. Beat on high speed; gradually add gelatin mixture by tablespoonfuls until well blended. Continue beating until fluffy and thickened, about 10 minutes. Stir in vanilla; mix well. Pour into prepared pans. Let stand, uncovered, overnight.
Cut with a flower-shaped cookie cutter coated with cooking spray. Dip flowers in confectioners' sugar, brush off excess. In a microwave or heavy saucepan, melt candy coating; cool for 5 minutes. Divide candy coating in half; tint one portion pink and the other yellow. Using an icing knife, cover the flowers with candy coating. Place on waxed paper-lined pans. Sprinkle chocolate chips in center of flowers; let dry. Yield: 21 (3-inch) flowers.
Originally published as Marshmallow Flowers in Country Woman July/August 2000, p47

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 3/4 cup hot water
  • 1 cup light corn syrup, divided
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  • 1-1/2 pounds white candy coating, melted
  • Red and yellow paste food coloring
  • 1/2 cup miniature semisweet chocolate chips
  1. Coat a 13-in. x 9-in. pan and a 9-in. square pan with cooking spray; set aside. In a bowl, combine gelatin and cold water; let stand for 5 minutes. Meanwhile, in a saucepan, combine the sugar, hot water and 1/2 cup corn syrup. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the remaining corn syrup.
  2. Pour into a large bowl. Beat on high speed; gradually add gelatin mixture by tablespoonfuls until well blended. Continue beating until fluffy and thickened, about 10 minutes. Stir in vanilla; mix well. Pour into prepared pans. Let stand, uncovered, overnight.
  3. Cut with a flower-shaped cookie cutter coated with cooking spray. Dip flowers in confectioners' sugar, brush off excess. In a microwave or heavy saucepan, melt candy coating; cool for 5 minutes. Divide candy coating in half; tint one portion pink and the other yellow. Using an icing knife, cover the flowers with candy coating. Place on waxed paper-lined pans. Sprinkle chocolate chips in center of flowers; let dry. Yield: 21 (3-inch) flowers.
Originally published as Marshmallow Flowers in Country Woman July/August 2000, p47

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Reviews forMarshmallow Flowers

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foag User ID: 2647017 86037
Reviewed May. 4, 2008

"Does anyone know how long these last?"

MY REVIEW
dnotlad1 User ID: 2046636 30699
Reviewed May. 3, 2008

"How fun! The kids can help when cutting and decorating the flowers."

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