Happy Spring!

Today, in honor of the first day of spring, Lars and I delivered treats to our friends.  Nothing super fancy, just "Bird's Nests" and "Rain Drop Marshmallows."  The marshmallows were actually a result of having left over marshmallow in the piping bag after I made the birds.  And I learned that birds are really hard to pipe and have NOT look like a blob.  Eyes help.  But not that much.  Next year I'll just stick with eggs in the nest.  

The recipe is below, so if you are in the mood for spring - whip up a batch!  These are also FABULOUS for Easter.  

Wrapping up the nests

One all ready to go

Boxes filled and headed out the door.  I filled the boxes with a paper shred product from here.  One box lasts a long time and the fill can be recycled (to another gift or in the paper bin)

Bird's Nests
Makes two dozen

1/4 cup butter
10 ounces marshmallows
12 ounces chow mein noodles
1/2 teaspoon vanilla
8 ounces semi sweet chocolate
1 recipe marshmallow (below)
Food safe pen

In a large saucepan melt butter and marshmallows.  Whisk in vanilla then add noodles and stir until completely coated.  Scoop out 1/4 cup noodle mixture with a heavily buttered hand and form into a nest. Let sit on sil-pat or parchment paper overnight.

In the microwave, melt chocolate.  How to melt :: cook chocolate in a glass bowl on defrost or low setting for one minute at a time.  Remove from microwave and stir after each minute.  When totally melted, coat 'nests.'

Place nests on a wire rack with parchment below and dip each one into the melted chocolate.  Use a spoon to ensure chocolate coats completely.  Let sit until chocolate is hardened, or overnight.

Fill a piping bag with marshmallow mixture and pipe a bird (or eggs) into each 'nest.'  Let rest overnight and draw on eyes using a food safe pen.

Marshmallow

4 packets unflavored gelatin

3 cups sugar

1 ½ cups water

1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

Butter the bottom of an 11x17 sheet pan and top with parchment paper.  Butter parchment paper and dust with powdered sugar. 

In a stand mixer, combine gelatin and ¾ cup water.  Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt.  Slowly bring to a boil over medium heat.  Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees). 

Turn on stand mixer and pour in sugar mixture in a slow steady stream.  Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners. Evenly coat the top with powdered sugar.  Let sit uncovered for 12 hours. 

Turn out onto a cutting board dusted with powdered sugar.  Butter and dust a knife with powdered sugar.  Cut marshmallows into 2” squares and dip each cut edge into powdered sugar.  Store in an airtight container for up to 2 weeks.