Recipe By : Woman's Day Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fillings & Frostings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Large plain marshmallows (40)
3 c Confectioner's sugar --
- plus more if needed
Green and pink paste or
- liquid food color
Corn starch
Granulated sugar
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.)
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.
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.
Fill a pie plate or other shallow container with about 1/2"
granulated sugar (this will safely support and hold leaves and roses
while drying).
Leaves:
Lightly dust work surface and a rolling pin with corn starch. Roll
out green dough to 18x4". Trim edges. Cut lengthwise into 3/4"-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 1/3rd the pink dough as thinly as possible (keep rest
wrapped). Cut out several 3/4" circles, using a piping tube, bottle
cap or other round cutter. Press a small amount (about 1/4 ts) of
the scraps into a thick "stem," about 1/2" high. Dust fingers with
corn starch. 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.
