1/4 c Water
3 1/2 tb Plain gelatin
1/4 c Water
1 1/4 c Sugar
3/4 c Invert sugar; * see note
3/8 c Light corn syrup
1/2 ts Vanilla extract
Flavoring and coloring; * se
Colored sugar
Recipe by: Jo Merrill * 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. Jo Merrill
