Description
Make edible magic with this marshmallow flower recipe! Includes both a 5-minute cupcake topper version and a stunning from-scratch blooming flower that opens in hot cocoa.
Ingredients
Large marshmallows
Colored sanding sugar
Mini M&Ms or pearls
Unflavored gelatin
Corn syrup or honey
Sugar
Vanilla extract
Chocolate disks
Food coloring (gel)
Water
Salt
Instructions
1. Grease scissors and slice marshmallows diagonally.
2. Dip cut sides in sanding sugar to make sparkly petals.
3. Arrange petals on cupcake with frosting and add a candy center.
4. Bloom gelatin in cold water.
5. Cook sugar and syrup to 240°F.
6. Whip syrup into gelatin until fluffy.
7. Spread in molds and let sit 12 hours.
8. Cut petals and coat with sugar.
9. Assemble petals around chocolate disk.
10. Drop into hot drink to bloom.
Notes
Use gel colors to avoid softening the marshmallow.
Let homemade petals cure overnight for best shape.
Drink should be very hot to activate blooming chocolate base.
Store flowers in an airtight container away from moisture.
Perfect for gifts, party favors, or snowy mornings.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-bake + Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 flower
- Calories: 110
- Sugar: 16g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: marshmallow flower recipe, flower marshmallow cupcakes, blooming marshmallow flower