Marshmallow Flowers Recipe
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.
- 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
- 1. 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.
- 2. 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.
- 3. Cut with a flower-shaped cookie cutter coated with cooking spray. Dip 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.
Reviews for Marshmallow Flowers
Reviewed May. 4, 2008
"Does anyone know how long these last?"
Reviewed May. 3, 2008
"How fun! The kids can help when cutting and decorating the flowers."
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