• 21servings
  • 30minutes

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 envelopes unflavored gelatin

  2. 1/2 cup cold water

  3. 2 cups sugar

  4. 3/4 cup hot water

  5. 1 cup light corn syrup, divided

  6. 1 teaspoon vanilla extract

  7. Confectioners' sugar

  8. 1-1/2 pounds white candy coating, melted

  9. Red and yellow paste food coloring

  10. 1/2 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Marshmallow Flowers Recipe photo by Taste of Home Coat a 13-in. x 9-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° (soft-ball stage). Remove from the heat; stir in the remaining corn syrup.

  2. Pour into a large 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.

  3. 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. Yield: 21 (3-inch) flowers.


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