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Marshmallow Flowers

 Marshmallow Flowers
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 McCormick® Pure 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

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Marshmallow Flowers (continued)

Directions (continued)

  • flowers in confectioners' sugar, brush off excess. In a microwave or
  • heavy saucepan, melt candy coating; cool for 5 minutes. Divide
  • candy coating in half; tint one portion pink and the other yellow.
  • Using an icing knife, cover the flowers with candy coating. Place
  • on waxed paper-lined pans. Sprinkle chocolate chips in center of
  • flowers; let dry. Yield: 21 (3-inch) flowers.