MARSHMALLOWS BOTTLES
Step 1:
Colored Sugar:
¼ cup sugar mixed with gel or water based color (just add a little at a time to avoid a too dark color sugar).
I mixed it in a small ziplock bag until i get the required color from a good shake.
Then i baked the sugar for 8 mins (oven temperature 50 degree celcius – If u bake it for too long, the color can become dull).
Once out, leave it to dry. Add it again to ur ziplock bag to give it another shake to loosen it.
Step 2:
White marshmallows.
Choose those marshmallows that sit well and do not look squeezed.
Using a toothpick, i dipped one marshmallow at a time in a small cup of water and i threw it into the ziplock bag, shaking it well to coat the colors evenly.
Repeat with all marshmallows with appropriate colors.
Leave them to dry (they do dry easily once coated in the sugar).
Step 3:
Tootsie rolls ( a type of caramel that are sold in singles) or u can use thick liquorice sticks.
Take one tootsie roll (no need to cut these- their sizes are right) or cut your liquorice sticks into 3.5 or 4 cm approximately.
Insert a toothpick (please adjust the length of the toothpick as right for you) on the tootsie roll or liquorice.
Insert the other side into the marshmallows.
Et voila those pretty nail marshmallows are ready!..
Better keep them in the fridge as the tootsie rolls can melt.
As for the colored sugar, they store very very well too.
RECIPE SUBMITTED BY: Philip Reineke
