1/4 cup water
3 1/2 tablespoons plain 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 extract
flavoring and coloring
colored sugarIn 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.
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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