When you learn how to make marshmallow, you can make many shapes for marshmallow candy. Most of us have had or still do have the yellow and pink marshmallow chicks (Peeps) or Easter bunnies in our Easter baskets. I thought these peeps had been around forever; that is before I was born. Someone told me they were first made in the 1950s; to some of you that may seem forever. This is one of the most popular Easter candy recipes but try making it at home. It is so much better! If I had learned to make these chicks when I was a kid I would have made them all year long not just for Easter. Just like I make quiche Lorraine and French toast recipes all year long.
When you learn how to make marshmallow, try making chocolate covered marshmallow. That is really good too; even better than plain marshmallow. Chocolate covered marshmallow Easter eggs and chocolate covered marshmallow Easter bunnies were my mother’s favorite Easter candies Mom would have loved it if I made these when I was young. Today marshmallow candy can be purchased any time of the year; in many sizes, shapes and forms.
Marshmallow was originally only a marshmallow plant. Back in ancient times it was used for medicinal purposes. The sap was extracted from the marshmallow plant and used for this reason. They then found that the pith of the plant could be boiled with sugar to make a syrup. Then the French found that this could be whipped and made a light and fluffy candy. Today marshmallow candy does not have the marshmallow plant in it but marshmallow is known because it is light and fluffy. It is beaten to get this aerated texture; it usually has gelatin in the recipe. Some recipes contain beaten egg whites and some do not.
Learn how to make marshmallows with this delicious recipe for marshmallow squares.
Line bottom and sides of 9X13 inch baking pan with wax paper.
Dust paper with cornstarch; set aside.
In small bowl combine the gelatin with the 1/3 cup of cold water.
Stir to mix and allow to stand to soften.
In a medium saucepan combine sugar and 1/3 cup of water.
Bring mixture to a boil stirring constantly until sugar is dissolved.
Wash down sides of pan with a small pastry brush dipped in water.
Bring mixture to a boil again and cook for 1 to 2 minutes.
Remove from heat and pour into a large bowl.
Add the corn syrup and softened gelatin to the bowl.
Stir until gelatin is dissolved into mixture.
Beat on medium speed of mixer until stiff peaks form (20-25 minutes).
Stir in vanilla and pour evenly into prepared pan.
Sprinkle with toasted coconut and toasted almonds.
Let stand overnight in cool place (Not refrigerator).
In a small bowl blend together powdered sugar and cornstarch; set aside.
Carefully invert onto cookie sheet covered with wax paper.
Using a hot wet knife cut into 1 inch squares.
Dip sides and bottoms of squares into sugar cornstarch mixture.
Store loosely covered making sure sides of squares do not touch.
NOTE: Other toppings can be used in place of the coconut and almonds.
The following are the basic ingredients to make marshmallow. Depending on what you make with it, added ingredients will be needed.
Line two 8 inch square pans with porous paper.
Combine gelatin and cold water in a large mixing bowl.
Combine sugar, corn syrup and hot water in a heavy saucepan; place over high heat and stir constantly with a wooden spoon until all crystals are dissolved.
Reduce heat a little but keep mixture boiling.
When learning how to make marshmallow, you will need to wash down sides of pan with a pastry brush dipped in hot water; clip on candy thermometer and cook without stirring until it reaches 245F degrees.
Brush down sides of pan again and remove from heat.
mixer at highest speed while you beat; slowly pour the hot syrup into
the gelatin mixture and continue beating for about 15 minutes or until
droppings from the beater retain their shape on the surface.
Add the vanilla or flavoring at end of beating and pour into prepared pans smoothing with spatula dipped in cold water; firm overnight or for several hours at room temperature.
Unmold by loosening edges with a sharp knife; turn out on a tray sprinkled with colored sugar crystals.
Lay a moist towel on the paper and then peel off the damp paper.
cookie cutters of Easter bunnies, Easter chicks, Easter crosses, Easter
eggs or any shapes; dip cutters in cold water and cut out shapes.
Sprinkle with more colored sugar crystals and use frosting to pipe on eyes, nose, mouth or other decorations.
Wrap individual shapes in plastic wrap to keep them fresh and place them in Easter baskets or in a decorative bowl to set on the table.
NOTE: When learning how to make marshmallow you can also turn the marshmallow out on light powdered sugar instead of the colored sugar and then dip shapes in melted chocolate. If you do not have cookie cutters, simply cut the marshmallow into squares and dip in chocolate or cover with colored sugar.
If you do not know how to make marshmallow you can buy marshmallow cream for these peanut butter eggs.
Cream butter and 2 cups powdered sugar in a large bowl until light and fluffy.
Add peanut butter, marshmallow cream and vanilla; blend well.
Gradually add remaining powdered sugar; mix to consistency for shaping.
Form into egg shapes; dip eggs into melted chocolate and let stand until firm.
Learn how to make marshmallows and add fruit as in this fruit candy recipe.
Well drained maraschino cherries and pineapple,Coconut, nuts or powdered sugar
Dissolve gelatin in cold water in a large mixing bowl; set aside.
Combine sugar, corn syrup and hot water in saucepan; boil to soft ball stage 238F degrees.
Pour hot syrup slowly into gelatin; beat until mixture begins to thicken.
Fold in drained cherries and pineapple; fold in beaten egg whites, salt and vanilla.
Pour into a pan to cool; after thoroughly set, dip knife in hot water and cut marshmallows into squares.
Roll in chopped nuts, coconut or powdered sugar.
When you learn how to make marshmallows, try this recipe; it makes a great presentation.
Dissolve gelatin in cold water and place in a large bowl; set aside.
Combine sugar and 1 cup water in saucepan; cook until syrup forms a medium hard ball.
Pour over gelatin mixture and beat 10 minutes; add egg whites and continue beating until stiff.
Stir in vanilla.
Pour half of mixture in buttered 9 X 13 inch pan.
Add coloring to remaining half of mixture and pour on top of mixture in pan.
Let cool in refrigerator 3 hours; cut into squares and roll in coconut.
Soften gelatin in cold water.
Place in double boiler over boiling water until dissolved.
Add the sugar stirring until dissolved.
Pour hot gelatin over corn syrup slowly beating until thick.
Stir in the vanilla; store in the refrigerator.