Recipes

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.