Recipe: Tender Marshmallows and Marshmallow Easter Eggs

Tender Marshmallows and Marshmallow Easter Eggs
Source: Candymaking by Ruth Kendrick

Excellent for Easter eggs or for cut marshmallows.

2 (about 1/4-ounce) envelopes unflavored gelatin
1/2 cup cold water
3/4 cup hot water
1 cup light corn syrup, divided
2 cups granulated sugar
1 teaspoon vanilla
About 1/2 cup powdered sugar

Lightly butter a 9-inch square baking pan; set aside. In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes.

In a 2-quart saucepan, combine hot water, 1/2 cup of the corn syrup and the sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Cook to 238F (115C) or soft-ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium-size bowl.

Using electric mixer at high speed, beat hot syrup, adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes. Stir in vanilla. Pour into prepared pan. Cool 3 hours or until marshmallow is firm enough to cut.

Using a knife dipped in hot water, cut marshmallows into pieces about 1-3/4-inches Square. Roll cut marshmallows in powdered sugar to prevent sticking.

Makes about 25 pieces

Variations:
- Use different extracts and food colors to vary the flavor.
- Roll freshly-cut marshmallows in coconut.

For Marshmallow Easter Eggs
Spoon flour about 1-1/2 inches deep into two 9x13-inch baking pans. Using the back of a large spoon or an egg mold, make impressions in the flour, leaving 1/2 inch between holes. When marshmallow is thick and lukewarm, spoon into impressions made in the flour. Pour any excess marshmallow into a buttered pan. Allow to stand several hours until firm.

Remove marshmallow eggs from the flour; shake off excess flour. Place flat side down on a waxed paper-lined tray.

Dip in tempered dipping chocolate* or melted compound coating** and decorate with melted and cooled compound coating (or use royal icing) and purchased royal icing flowers.
Makes about 20 (2-inch) eggs.

*Dipping chocolate
Most dipping chocolate comes in 10-pound blocks, though it can be purchased in smaller quantities at some confectionery supply houses or from candy businesses. Some manufacturers produce dipping chocolate in small flat drops called buttons. These are easier to work with, but they do look like some chocolate-flavored compound coatings. Be sure to double-check before purchase.

**Compound coatings
These coatings go by a variety of noms de plume: molding chocolate, almond bark, summer coating, bonbon coating, confectioners coating, Rainbow wafers, Pastels, Smooth 'n-Melty and Ice Caps. As they are made from a vegetable oil base rather than cocoa butter, they are less expensive to purchase than dipping chocolate, A variety of flavors and colors are available including dark and light chocolate.

Compound coating can be used in many recipes as an ingredient, and for making molded and special-occasion candies. While we do not recommend using compound coatings to do all of your dipping, it can be used to help develop your dipping technique; for one, it is much easier to work with than dipping chocolate as there is no cocoa butter to cause streaking. When purchasing compound coating, make certain you know what you are buying. As it is available in many flavors and colors, "green" can be vanilla, lime or mint. If in doubt, ask for a sample taste.