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April showers may bring May flowers, but in this project our marshmallow recipe turns into something even sweeter - an edible flower bloom! Spend a rainy (or sunny) spring afternoon in the kitchen and you will have a treat that is fun to make and good to eat (no umbrella or rain boots needed!) Perfect by themselves, these candy treats would also make a great cupcake, cake or cookie decoration.
- Mini marshmallows (or make your own Corn Syrup Free Marshmallows)
- Pink and yellow candy melts
- Gumdrops (or you can make your own Homemade Gumdrops)
- Colored sugar
- Wax or parchment paper
- If making your own Corn Syrup Free Marshmallows and gumdrops prepare both and, allow to chill overnight before using. Just before using for flowers, cut homemade marshmallows into small squares about the size of a postage stamp.
- Cut each marshmallow square diagonally into two pieces
- Take each piece of marshmallow and press the freshly cut “sticky” side into the colored sugar. The sugar will stick by itself.
- On a parchment paper lined cookie sheet, heat the green candy melts at 250 degrees just until they soften (about 5 minutes). Keep a close eye on them. They will melt into a puddle if left in too long.
- As soon as you take the candy melts out of the oven, gently press five marshmallow petals along the edge.
- Place a gumdrop in the center of the flower.
- Allow flower to fully cool before peeling off the parchment paper.
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