Tipsy Elephant Marshmallows Recipes

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
• For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
• For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
• Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
• Repeat with the remaining fondant to make 5 more elephants.
• Let the elephants dry, uncovered, overnight.

Steps:

• Spread the container of the decorating sugar evenly over the rimmed baking sheet; set aside.
• In the bowl of a stand mixer, stir together the gelatin and 1/2 cup of the water.
• Let stand 25 minutes.
• Meanwhile, in a heavy 2-quart saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt.
• Stir well, then add food coloring until desired color is reached (this also can be adjusted later).
• Cook, stirring constantly, over low to medium-low heat until the sugar has dissolved.
• Increase the heat to medium-high and bring to a boil, stirring often.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium and boil at a moderate, steady rate, stirring frequently, until the thermometer registers 244 F, about 15 minutes.
• Watch carefully to prevent mixture from boiling over.
• If necessary, reduce heat to medium-low.
• With the stand mixer (with whisk attachment) on low to medium-low, slowly pur the hot sugar mixture into the gelatin mixture.
• Increase mixture to high and beat 15 minutes.
• Mixture should be thick, white and nearly tripled in volume.
• Add the vanilla extract and 1 T water, then beat until combined.
• If marshmallow is not the desired color, add additional food coloring and mix until just incorporated.
• Spray the wooden spoon with cooking spray, then spoon the mixture onto prepared pan.
• Spray the offset spatula with cooking spray, then use it to spread the marshmallow evenly over the pan in 1/3-1/2-inch thick layer.
• Sprinkle a second container of decorating sugar over the marshmallow and use your hands to spread it, coating the marshmallow evenly.
• Let stand, uncovered, overnight.
• Once the marshmallow has set, use cookie cutters to cut animals from it.
• Set them aside, making sure the edges don't touch.
• Once all the animals have been cut, discard the scraps of marshmallow, but save the excess sugar in the pan.
• Gather the excess sugar in a pile and gently roll the edges of the marshmallow animals in it to coat.
• They now can be decorated as desired using the decorating gel.
• This will make 16 large animals (yield varies by cookie cutter size).