Easter Recipes from Razzle Dazzle Recipes
Sugared Marshmallow Bunnies and Chicks
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Sugared Marshmallow Bunnies and Chicks

1/4 cup water
3 1/2 tablespoons unflavored gelatin
1/4 cup water
1 1/4 cups sugar
3/4 cup invert sugar*
3/8 cup light corn syrup
1/2 teaspoon vanilla
colored sugar

In a mixing bowl soak gelatin in 1/4 cup water. In a saucepan, combine 1/4 cup water, sugar and invert sugar. Heat but do not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium-high speed of an electric mixer until mixture is fluffy, white and doubled in bulk.

Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening. Butter Easter molds and spoon candy into the molds. Set aside for about 1 hour then remove from molds and roll in colored sugar. Dry candy for a few hours then pack in tightly covered containers.

Makes 12-15 molds.

* you can buy invert sugar at cake supply stores or sometimes at large supermarkets.

Jo Merrill


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