Homemade Marshmallow Chicks

Homemade Marshmallow Chicks

Get excited for spring with these delicious — and adorable — homemade marshmallow chicks.



By: Jackie Bruchez

These homemade marshmallow chicks are not only fun to make, but they are oh so sweet to look at (and taste)! Fluffy vanilla marshmallows covered in crunchy colored sugar will be your new favorite spring candy.

Homemade Marshmallow Chicks
Serves: 24
Prep time: 30 minutes
Cooking time: 9 minutes
Cost: $
Difficulty: Easy
You’ll need: Candy thermometer and shaped cookie cutter or pan.

Ingredients
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 large egg whites
2 cups granulated sugar
1/2 cups light corn syrup
1/4 teaspoon salt
1/2 cup hot water
2 teaspoons pure vanilla extract
Yellow food coloring
2 cups colored sugar for dusting
1/4 cup cocoa powder
1/2 teaspoon water

Instructions

Registration

Become a member of P&G everyday and get exclusive offers!

Become a member
  1. Grease a 9-by- 13-inch rectangular dish with non-stick cookie spray and set aside
  2. In a small bowl, combine unflavored gelatin and 1/2 cup cold water
  3. In a medium saucepan, combine sugar, corn syrup, salt and hot water
  4. Bring to boil over a medium high heat. Cook, without stirring, until mixture registers 238 F on a candy thermometer, about 9 minutes. Once sugar syrup has reached 238 F, remove from heat and add the thickened unflavored gelatin
  5. In a large bowl or the bowl of electric mixer, combine egg whites and vanilla on high until stiff peaks form. Reduce the mixer speed to low, and carefully pour in the sugar syrup in a slow and steady stream
  6. Add four drops of food coloring. Once all incorporated, turn your mixer on medium high and beat until it has doubled in volume
  7. Pour into your prepared dish and allow to set, uncovered, for at least three hours
  8. Pour 2 cups of sugar into a gallon size plastic bag. Add six drops of food coloring to sugar and massage sugar and coloring together until color has been distributed
  9. Lightly grease the cookie cutter with non-stick cooking spray. Cut out chick shapes with cookie cutter and place into bag with sugar. Gently shake the bag until the marshmallow chick is fully covered in sugar*
  10. Once you have cut out all of the chicks, make the eyes. Combine cocoa powder and water in a small bowl to make a paste. Use a toothpick to dot eyes onto chicks
  11. Store marshmallow chicks in an airtight container for up to a week

*Tip: Pour the marshmallow mixture into shaped cookie pans (found at craft stores) to make bunny, flower or ladybug-shaped marshmallow treats.



Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savory dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.

Complete your personal information

Please fill in the information marked with an asterisk to proceed; if you want to get tailored offers and content, don't forget to fill in the optional fields.