Ingredients
The following ingredients have 4 Servings
- 2 cups yellow sugar*
- Butter to grease tin foil
- 1 cup water, divided
- 3 packages powdered gelatin
- 1 1/2 cups white granulated sugar
- 1 cup light corn syrup
- Pinch of salt
- 1 teaspoon vanilla
- 96 candy eyes
- 48 golden orange diamond shaped sprinkles
- Betty Crocker™ Cookie Icing white icing
Instruction
- Line a 10-inch by 15-inch baking pan with non-stick or regular tin foil. Butter tin foil well. Sprinkle on half of the yellow sugar, covering the bottom and sides.
- Pour 1/2 cup of the water into the bowl of a stand mixer. Stir in gelatin. Let bloom (gelatin will soak into the water and soften).
- Pour remaining water, sugar, corn syrup, and pinch of salt into a saucepan. Turn heat on medium, put lid on pot, and heat for four minutes. Remove lid, attach candy thermometer to pan, boil without stirring until syrup reaches 240°F.
- Turn mixer on low speed. Very carefully drizzle boiling syrup into the mixer bowl. (Caution: This syrup can burn if it comes in contact with skin.)
- Once syrup is mixed into the gelatin, increase mixer speed to medium for a minute or two. Then increase speed to high and mix until bright white, light and fluffy, and fairly cool. This will take between 10-15 minutes.
- Add vanilla and mix until combined.
- Pour marshmallow into sugar coated baking pan. Spread evenly.
- Sprinkle yellow sugar over top of marshmallow.
- Allow to cool for at least an hour.
- Butter the inside and outside of a 1 1/2-inch by 2 1/2-inch metal egg-shaped cookie cutter. Cut out 48 marshmallow eggs. Roll edges of cut eggs in more yellow sugar.
- To each egg, attach 2 candy eyes and one golden orange diamond shaped sprinkle (beak) using cookie icing.
- If desired, you may use cookie icing to make the chicks look like they are popping out of a cracked egg shell.
- Store in an airtight container for up to a few weeks.
