---------- Recipe via Meal-Master (tm) v8.05

     Title: SUGARED MARSHMALLOW BUNNIES AND CHICKS
Categories: Candies, Holiday
     Yield: 12 Servings

   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

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