| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Easter, Holidays |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 3 1/2 |
t |
Plain gelatin |
| 1/4 |
c |
Water |
| 1 1/4 |
c |
Sugar |
| 3/4 |
c |
Invert sugar |
| 3/8 |
c |
Light corn syrup |
| 1/2 |
t |
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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