Marshmallow Easter Bunnies and Chicks
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Ingredients:
- 3 1/2 teaspoon water (plain gelatin soaked in 1/4 cup )
- 1/4 cup water
- 1 1/4 cup sugar
- 3/4 cup sugar (invert )
- 3/8 cup corn (light syup)
- 1/2 teaspoon vanilla
- 1/4 cup water
- 1 1/4 cup sugar
- 3/4 cup sugar (invert )
- 3/8 cup corn (light syup)
- 1/2 teaspoon vanilla
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 a covered container.Note: Invert sugar is sucrose broken down by heat and acid into fructose and glucose. Invert sugar is a mixture of equal parts dextrose and laevulose. It is about 30% sweeter than regular sucrose. Submitted by: J. Kerty
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