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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 |
