This recipe’s trickiest part is not getting marshmallows all over your fingers when pressing them into the cake pan. Your kids will love using a bunny- or chick-shaped cookie cutter to put the finishing touches on the dish. Here is how to make marshmallow bunnies.
Yield: 10–15 marshmallows
Ingredients
1 (1/4-ounce) envelope of unflavored gelatin
1/4 cup plus 3 tablespoons water
1/3 cup light corn syrup
1/4 cup sugar
pinch salt
1/4 cup honey
1/2 teaspoon yellow food coloring
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
Vegetable oil, for greasing the pan
Directions
In a small bowl, add gelatin to three tablespoons of cold water. Whisk and allow gelatin to bloom for 15 minutes.
Add 1/4 cup water, sugar, salt, honey, and corn syrup in a saucepan. Cook on low for two minutes and then raise to medium-high. Cook the mixture until it reaches 240˚F on a candy thermometer. Shut off the heat.
Add the gelatin mixture to the bowl of a stand mixer fitted with a whisk attachment. Turn on low and slowly add the sugar mixture to the bowl. Turn speed to high and mix for 10 minutes, until bright white and opaque. Add extracts and food coloring and mix for one more minute until the color is well combined.
Line a 6×6 baking pan with parchment paper, and brush the paper lightly with oil. Using a rubber spatula brushed with oil or flavorless cooking spray, add marshmallow mix to the pan. Even out the mixture and all to stand for at least 12 hours.
Remove marshmallows from the tray and place them on a cutting board. Use bunny- or chick-shaped cookie cutters to portion marshmallows. If desired, use a thin brush dipped in blue or red food coloring to make dots for the eyes, nose, and mouth on the face of each marshmallow.
If you liked our marshmallow bunnies recipe, check out:
Saffron Panna Cotta with Honey and Dates
Spiced Citrus Parfait, Thai Basil Sorbet and Strawberry Curry
