Post by chief_cook2 on Mar 29, 2003 21:26:34 GMT -6
3 1/2 ts Plain gelatin soaked in 1/4 cup of water
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
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