Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marshmallow Easter Bunnies & Chicks
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- #24160
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 1/2 teaspoons plain gelatin, SOAKED IN
1/4 cup water
1 1/4 cup sugar
3/4 cup invert sugar
1/3 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup water
flavoring & color, optional
colored sugar
directions
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.
added by
Isabelle1974
nutrition data
164 calories, 0 grams fat, 43 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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