- Cooking Time: 30
- Servings: 21
- 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. x 2-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 degrees (soft-ball stage).
Remove from the heat; stir in the remaining corn syrup.
Pour into a mixing 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 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.