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Name: Marshmallow Roses and Leaves
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Granulated sugar; Green and pink paste or; Cornstarch; 10 oz Package large plain

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INGREDIENTS

Granulated sugar
Green and pink paste or
Cornstarch
10 oz Package large plain

Servings

INSTRUCTIONS

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. Recipe by: Womans Day Magazine Posted to MC-Recipe Digest V1 #606 by Simps on May 12, 1997

NOTES

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Marshmallow Roses and Leaves

Granulated sugar
 Green and pink paste or
 Cornstarch
10 oz Package large plain

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.    Recipe by: Womans Day Magazine Posted to MC-Recipe Digest V1 #606 by Simps  <c.simpson@worldnet.att.net> on May 12, 1997

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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