| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Holidays, Candies, Easter | 12 | Servings | ||
INGREDIENTS
| 1/4 | c | Water |
| 3 1/2 | ts | Plain gelatin |
| 1/4 | c | Water |
| 1 1/4 | c | Sugar |
| 3/4 | c | Invert sugar |
| 3/8 | c | Light corn syrup |
| 1/2 | ts | Vanilla |
| Flavoring & color, optional | ||
| Colored sugar |
INSTRUCTIONS
In mixing bowl, soak gelatin in water. In a saucepan, combine 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 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 molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers. From Sweet Thing @5211 March 1994 Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98
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