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1
Process marshmallows and 2 cups of the confectioners' sugar Tip crumbs into a microwave-safe bowl and microwave on high 10 seconds.
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2
Carefully (mixture may be hot) start working the sugar and marshmallows with your hands, kneading, squeezing and pulling, until a slightly sticky paste forms.
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3
(This will take about 10 minutes.)
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4
Knead in remaining 1 cup confectioners' sugar, microwaving mixture 2 to 3 times in 5 to 10 second increments to soften.
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5
When done, you should have a smooth elastic dough.
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6
Form dough into a disk and cut 1/4 off.
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7
Knead green color into small portion, pink into the rest (colors dry slightly darker).
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8
If using liquid food color, you may need to work in some more confectioners' sugar.
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9
Wrap pink dough in plastic wrap.
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10
Fill a pie plate or other shallow container with about 1/2 inch roses while drying).
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11
LEAVES: Lightly dust work surface and a rolling pin with Roll out green dough to 18x4 inches.
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12
Trim edges.
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13
Cut lengthwise into 3/4-inch-wide strips.
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14
Cut each strip diagonally into diamonds.
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15
With sharp side of a small knife, mark veins on each leaf.
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16
Twist leaves gently, then set in sugar in pie plate.
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17
ROSES: Roll out 13 the pink dough as thinly as possible (keep rest wrapped).
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18
Cut out several 3/4 inch circles, using a piping tube, bottle cap or other round cutter.
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19
Press a small amount (about 1/4 teaspoon) of the scraps into a thick 'stem' about 1/2 inch high.
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20
Dust fingers with cornstarch.
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21
Press 1 circle of dough between fingers until thin, wavy- edged and about half again as wide.
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22
Wrap around stem.
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23
Continue adding petals (10 to 12), pressing them firmly against the stem.
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24
Break off stem.
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25
Set rose in sugar.
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26
Repeat with remaining dough.
