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    Sugared Marshmallow Bunnies & Chicks


    Source of Recipe


    Jo Merrill

    List of Ingredients




    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

    Recipe



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

    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.

 

 

 

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