Marshmallow Flowers
  • 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
  1. Coat a 13-in. x 9-in. x 2-in. pan and a 9-in. square pan with cooking spray; set aside.
  2. In a bowl, combine gelatin and cold water; let stand for 5 minutes.
  3. Meanwhile, in a saucepan, combine the sugar, hot water and 1/2 cup corn syrup.
  4. Bring to a boil over medium heat, stirring constantly.
  5. Cook, without stirring, until a candy thermometer reads 238 degrees (soft-ball stage).
  6. Remove from the heat; stir in the remaining corn syrup.
  7. Pour into a mixing bowl. Beat on high speed; gradually add gelatin mixture by tablespoonfuls until well blended.
  8. Continue beating until fluffy and thickened, about 10 minutes.
  9. Stir in vanilla; mix well. Pour into prepared pans. Let stand, uncovered, overnight.
  10. Cut with a flower-shaped cookie cutter coated with cooking spray.
  11. Dip flowers in confectioners' sugar, brush off excess.
  12. In a microwave or heavy saucepan, melt candy coating; cool for 5 minutes.
  13. Divide candy coating in half; tint one portion pink and the other yellow.
  14. Using an icing knife, cover the flowers with candy coating.
  15. Place on waxed paper-lined pans.
  16. Sprinkle chocolate chips in center of flowers; let dry.
Once these vanilla-flavored puffs pop up in a gift basket or on a serving tray, they're bound to become perennial favorites! Recipe from Country Women Mag. They kept the candy easy, too, by making it with cookie cutters, quick icing and chocolate chips