Directions: |
Directions:Dissolve 2 packages unflavored gelatin in 2/3 cup cold water in top of double boiler. Heat over boiling water and add 1 cup sugar. Stir gently until dissolved. Cook a few minutes until about the consistency of corn syrup. Pour hot mixture gradually into bowl of 1.333... cup corn syrup with 2 tsp. vanilla while beating at high speed with mixer. Beat until light and fluffy. Mixture will have some shape-holding texture. Spoon into molds made of flour. Cover with flour and let set about 12 hours. Frost with melted almond bark or chocolate coating mix. Pat off flour, do bottoms first and lay bottom side down on wax paper. When bottom frosting is set, frost tops, spreading down to meet bottom coating. Decorate with Royal Icing if desired.
Royal icing: Whip together 3 egg whites and 1/2 tsp. cream of tartar. Add 4 cups powdered sugar. Beat at high speed 7-10 minutes.
Variations: Add 1/4 tsp. lemon extract and yellow food coloring in place of vanilla in marshmallow mixture. Strawberry flavoring with pink food color and frosted with pink coating mix is good, and orange flavoring and color likewise, or you might try mint, colored green.
To form molds: Fill a 9x13 cake pan about half full of flour. Tape a plastic egg together (you may use a L'eggs container) and leave a tab of tape for a handle. Press the egg carefully into the flour to make shapes. For this recipe, you will need three pans, because it makes about 12. Do not overfill the molds. You may also use a candy heart mold to make shapes in the flour, but do not pour marshmallow directly into plastic molds. It will stick and pull apart. Coating mixes are available at Zak's and Michael's. |
This recipe for Marshmallow Easter Eggs, by 