Member these Haystacks from the Farm Shoot? Well, I have to tell you, these went VERY fast because they were nothing short of AMAZING!!!
And….guess what!! Renee over at Astonishing Cakes has been soooo kind to write up a tutorial on how to create these lil guys.
Marshmallow Haystack Tutorial
So now the cake lady’s making marshmallows? Yup, and decorating them too! When Alyssa came to me for some farm animal cake pops I was all over it, of course. After seeing the party she was designed I knew we needed something else to bring it all together….marshmallows bring stick thing together right? So naturally I proposed some good old haystacks. With so many sweets already on her dessert table we needed something lighter than cake pops, so here I am making those fluffy yummy marshmallow treats!
Making your marshmallows:
With simplicity in mind, I chose a recipe by Alton Brown of Food Network I followed the recipe exactly as he did. Remember they need to set up for 4 hours (or overnight) so plan ahead!
What you need:
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Then follow Alton’s Recipe: Homemade Marshmallows by Alton Brown
Here’s how mine looked:
Decorating your Hay Stacks:
Cool and cut the marshmallows as directed in Alton’s recipe. Then get ready to amp up these delicious puffs! Since we were working on a farm theme I am showing you how to make hay stacks, but you can decorate these endless ways.
What you need:
Toasted Shredded Coconut
1 TBS Liquid Yellow Food Coloring
Zip Plastic Bag (gallon size)
1 package of Wilton Candy Melts*
Candy Bags (if you plan to wrap them)
*Note: I am listing Wilton melts as a preferred method due how readily available they are in multiple colors. If you have experienced working with chocolate, feel free to use white chocolate that has been colored.
Toast & Color Your Coconut:
Time saver tip: this can be done while your marshmallows set up and then put aside for later. Toast in the oven at 325 ° until you get the color variation you want.
I did one half for about 5 minutes and the other for about double that because I think hay naturally has lots of shades.
Next, just add your food coloring to your coconut in a zip plastic bag, make sure to leave lots of air in it (like a balloon) so you can shake it easily. Note: I did not have liquid food coloring so I added a few drops of gel food coloring to 1 TBS of water as a substitute. After all the color is mixed, spread it back out on the cookie sheet to dry a little.
Put your candy melts into a microwave safe bowl. I prefer to use a bowl that is narrower and deep, so the coating is easier to submerse the marshmallow into. Heat in 30 second intervals, stirring between each interval until all the coating is melted. First, dip the end of your stick into the chocolate and then insert into the marshmallow. Put in fridge for a few minutes to harden. Now you can dip your marshmallow without it falling off the stick! Go ahead….dip it! Then simply cover in the toasted coconut while chocolate is still soft. These will harden up nicely at room temperature or you can pop them back into the fridge for a couple minutes. At this point, you can wrap them or just set them out on your dessert table as is.
Now what to do with those extra pieces? Sounds like hot chocolate time!