- To form bunnies and chicks: 3 1/2 tablespoons Plain gelatin
- Traditional marsmallow for filled eggs etc: 2 tablespoons Plain gelatin
- 1/2 cup Cold Water...let stand 10 minutes
- Combine soaked gelatin with:
- 1/4 cup Warm water
- 1 1/4 cups Granulated sugar
- 3/4 cup invert sugar, available at Sugarcraft, not available at grocer
- 3/8 cup Light Karo
- 1/2 teas Vanilla
- Sanding sugar in color choices
- Decorating bags
- Decorating tips
- Pan with sides (jelly roll pan)
- Parchment roll
- Cello bags
- Pastry brush
- EASTER ITEMS:
- Candy eyes
- Cookie Cutters
Soak gelatin in the cold water; set aside. In a saucepan, combine warm water sugar and invert sugar. Heat, but do not boil. When heated so that mixture just starts to bubble around the edges, remove from stove. Pour into a large mixer bowl; add soaked gelatin, corn syrup and vanilla slowly and whip untill white and doubled in bulk.
For traditional marshmallows:
Spread the marshmallow mixture onto the prepared baking sheet. Cover the surface with a piece of parchment or waxed paper, pressing lightly to smooth the surface. Let set at room temperature for 24 hours.
To remove the parchment, brush the paper with a dampened pastry brush or paper towel, then pull off the parchment. Dust the marshmallows with confectioners' sugar. Invert the baking sheet onto a cutting board and lift off the pan. Remove the second piece of parchment as instructed above. Dust the marshmallows with confectioners' sugar and cut as desired.
For marshmallow peeps:
Lightly spray the wells of the marshmallow mold with nonstick cooking spray and sprinkle with coarse sugar. Gently tap the sides of the mold to disperse the sugar evenly, then turn the mold over and tap out the excess.
Fit a pastry bag with a 1/4-inch plain tip #12 and fill the bag with freshly made marshmallows. Pipe the marshmallows into the prepared wells. Using a small offset spatula, smooth the marshmallows so they are level with the top of the wells. Let the marshmallows set at room temperature for at least 8 hours or up to overnight.
To remove the marshmallows, wedge a small offset spatula or paring knife inside the edge of a well and gently pull back. Press two marshmallow halves finely together so the flat sides adhere. Roll the finished peeps in sugar to coat evenly. Store in an airtight container at room temperature for up to 1 week.