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Homemade Marshmallows - Marshmallow Chicks
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When I mentioned in passing to a colleague that I could make Peeps-style chicks from scratch, she was ready to put me to the challenge. Using this marshmallow recipe that I shared in February in Food & Drink, I took an afternoon and mixed up batches of yellow, pink and blue, with sugar sprinkles to match.
With a pastry bag and a large round tip (I use Ateco), my small kitchen became a Peep-style factory. I piped a large round disk for my chick’s bottom, then a small round disk for his head (see the accompanying step-by-step photos for how to give the chick a tail and a beak). A sprinkle of sugar and two candy eyes later, and even Martha would be green (or a more Easter color) with envy.
-- Meridith Ford Goldman
Note: To see the square, traditional marshmallows used in Meredith's column on hot chocolate, click on marshmallow chicks photo, above right.
Hands on time: 20 minutes Total time: 3 hours and 20 minutes Serves: Makes 16 to 20 marshmallows, makes about 24 chicks
Ingredients:
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3 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract (other flavorings, such as mint or lemon )
1/4 teaspoon food coloring
Confectioners’ sugar
Candy eyes, if making chicks
Instructions:
Prepare a 9-by-9-inch pan by lining it with oiled plastic wrap (an oiled silicon pan may be used without wrap).
In the bowl of an electric mixer, sprinkle the gelatin over 1/2 cup cold water. Allow the mixture to bloom for 10 minutes.
In a small saucepan, combine the sugar, corn syrup and 1/4 cup water. Bring to a rolling boil and continue boiling for 1 minute. Remove from heat and pour the boiling syrup into the gelatin mixture to dissolve, beating with a whip at high speed. Add the salt and beat for 12 minutes. Add vanilla and food coloring.
For the marshmallow chicks:
Scoop the marshmallow mixture into a pastry bag (fold the bag over your hand about 2 inches, then use a spatula to scoop the mixture into the bag). Before piping, "burp" the bag to remove any air bubbles. Lightly oil hands so that the mixture doesn't stick to your fingers. Using full force with your piping hand, pipe a fat disk onto the prepared parchment paper, releasing the force as you pull up and away. Use your opposite hand to "clip" the mixture from the tip (a little conelike tip should form, making a tail). Continue until about 24 chicks are formed, keeping your hand oiled throughout piping. Return to your first chick and pipe a head, using the same technique as in the previous step, only making a smaller disk. If necessary, use small oiled scissors to clip the beaks. Sprinkle the chicks with same-color sugar sprinkles. Finish each chick with a pair of eyes, using oiled tweezers to apply. Let chicks sit for at least 3 hours or overnight.
For marshmallows:
Lightly oil hands and spatula or bowl scraper and scrape the marshmallow mixture into the pan. Spread evenly with another piece of oiled plastic wrap, pressing mixture into the pan.
Let mixture sit for 3 hours. Remove from pan, dredge the marshmallow slab with confectioners’ sugar and cut into hearts or other equal pieces. Cookie cutters dredged with confectioners’ sugar work, or scissors. Dredge each piece of marshmallow in confectioners’ sugar, if desired.
In the bowl of an electric mixer, sprinkle the gelatin over 1/2 cup cold water. Allow the mixture to bloom for 10 minutes.
In a small saucepan, combine the sugar, corn syrup and 1/4 cup water. Bring to a rolling boil and continue boiling for 1 minute. Remove from heat and pour the boiling syrup into the gelatin mixture to dissolve, beating with a whip at high speed. Add the salt and beat for 12 minutes. Add vanilla and food coloring.
For the marshmallow chicks:
Scoop the marshmallow mixture into a pastry bag (fold the bag over your hand about 2 inches, then use a spatula to scoop the mixture into the bag). Before piping, "burp" the bag to remove any air bubbles. Lightly oil hands so that the mixture doesn't stick to your fingers. Using full force with your piping hand, pipe a fat disk onto the prepared parchment paper, releasing the force as you pull up and away. Use your opposite hand to "clip" the mixture from the tip (a little conelike tip should form, making a tail). Continue until about 24 chicks are formed, keeping your hand oiled throughout piping. Return to your first chick and pipe a head, using the same technique as in the previous step, only making a smaller disk. If necessary, use small oiled scissors to clip the beaks. Sprinkle the chicks with same-color sugar sprinkles. Finish each chick with a pair of eyes, using oiled tweezers to apply. Let chicks sit for at least 3 hours or overnight.
For marshmallows:
Lightly oil hands and spatula or bowl scraper and scrape the marshmallow mixture into the pan. Spread evenly with another piece of oiled plastic wrap, pressing mixture into the pan.
Let mixture sit for 3 hours. Remove from pan, dredge the marshmallow slab with confectioners’ sugar and cut into hearts or other equal pieces. Cookie cutters dredged with confectioners’ sugar work, or scissors. Dredge each piece of marshmallow in confectioners’ sugar, if desired.
Notes:
Total time for this recipe includes 3 hours of setting time.
You can find sugar sprinkles and candy eyes in specialty stores such as Cake Art (3744 Lawrenceville Highway, Tucker), Star Provisions (1198 Howell Mill Road N.W., Atlanta) and Belly (772 N. Highland Ave., Atlanta) or online (www.kitchenkrafts.com).
See link below for hot chocolate recipes.
You can find sugar sprinkles and candy eyes in specialty stores such as Cake Art (3744 Lawrenceville Highway, Tucker), Star Provisions (1198 Howell Mill Road N.W., Atlanta) and Belly (772 N. Highland Ave., Atlanta) or online (www.kitchenkrafts.com).
See link below for hot chocolate recipes.
Nutrition:
Per marshmallow (based on 16): 148 calories (no calories from fat), trace protein, 38 grams carbohydrates, no fiber, no fat (no saturated), no cholesterol, 57 milligrams sodium.
Per chick, based on 24: 36 calories (percent of calories from fat, 0), 1 gram protein, 8 grams carbohydrates, no fiber, no fat, no cholesterol, 35 milligrams sodium.
Per chick, based on 24: 36 calories (percent of calories from fat, 0), 1 gram protein, 8 grams carbohydrates, no fiber, no fat, no cholesterol, 35 milligrams sodium.
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