Marshmallow Braids Recipes

MARSHMALLOW BRAIDS

Marshmallow Braids image

Provided by Food Network

Categories dessert

Time 37m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 cup plus 2 tablespoon water, plus 4 tablespoons for gelatin
2 3/4 cups sugar sugar
2/3 cup corn syrup
1/3 cup minus 1 tablespoon gelatin powder
3/4 cup corn syrup
1 fresh lemon, juiced
3 different flavored oils, any flavor
3 different colors of food color paste
Cornstarch, for dusting
Powdered sugar, for dusting

Steps:

Boil the water, sugar and 2/3 cup corn syrup to 230 degrees F. Bloom the gelatin in 4 tablespoons of water. Place the 3/4 cup corn syrup, bloomed gelatin and lemon juice in the mixing bowl of your stand mixer. Add the hot sugar syrup to the bowl and whip until light and fluffy, about 5 minutes. If you want to flavor and/or color the marshmallows, divide the mixture into 3 bowls and add the flavored oil and food color.
Lightly spray vegetable cooking spray onto a parchment paper lined baking sheet. You will need a pan for each flavor and/or color that you make. Spread the marshmallow mixture onto the baking sheet so the top is smooth. Mix equal amounts of cornstarch and powdered sugar together and dust the top of the marshmallows. Let the marshmallows dry overnight, then dust again with cornstarch and powdered sugar.
Spray a sharp knife with cooking spray, then cut the marshmallows into long strips. Weave or braid 3 strips of different colors. Serve.

DANISH BRAID

Danish Braid image

Provided by Food Network

Categories dessert

Time 1h45m

Yield : 4 by 12-inch braid, about 10

Number Of Ingredients 5

Ingredients

1/2 batch Danish pastry
1 cup almond frangipane, recipe follows
1 egg white
Sliced almonds
Water icing, recipe follows

Steps:

Roll the dough to a 12-inch square and place on paper-lined sheet pan. Mark dough into 3 strips, each 4 inches wide and 12 inches long. Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes. Spread the filling on the center strip. Fold the slashed pastry over the center strip, alternating a slash from each side. Proof 50 percent. Brush the egg white on the pastry and strew with the sliced almonds. Bake it at 400 degrees about 15 minutes. Cool and drizzle with warm water icing.

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