Once these vanilla-flavored puffs pop up in a gift basket or on a serving tray, they're bound to become perennial favorites! CT's home economists kept the candy easy, too, by making it with cookie cutters, quick icing and chocolate chips.
21 ServingsPrep: 30 min. + standing
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups sugar
- 3/4 cup hot water
- 1 cup light corn syrup, divided
- 1 teaspoon vanilla extract
- Confectioners' sugar
- 1-1/2 pounds white candy coating, melted
- Red and yellow paste food coloring
- 1/2 cup miniature semisweet chocolate chips
- Coat a 13-in. x 9-in. pan and a 9-in. square pan with cooking spray;
- set aside. In a bowl, combine gelatin and cold water; let stand for
- 5 minutes. Meanwhile, in a saucepan, combine the sugar, hot water
- and 1/2 cup corn syrup. Bring to a boil over medium heat, stirring
- constantly. Cook, without stirring, until a candy thermometer reads
- 238° (soft-ball stage). Remove from the heat; stir in the
- remaining corn syrup.
- Pour into a large bowl. Beat on high speed; gradually add gelatin
- mixture by tablespoonfuls until well blended. Continue beating until
- fluffy and thickened, about 10 minutes. Stir in vanilla; mix well.
- Pour into prepared pans. Let stand, uncovered, overnight.
- Cut with a flower-shaped cookie cutter coated with cooking spray. Dip