---------- Recipe via Meal-Master (tm) v8.05
 
      Title: SUGARED MARSHMALLOW BUNNIES AND CHICKS
 Categories: Candies, Holiday
      Yield: 12 Servings
 
    1/4 c  Water
  3 1/2 tb Plain gelatin
    1/4 c  Water
  1 1/4 c  Sugar
    3/4 c  Invert sugar; * see note
    3/8 c  Light corn syrup
    1/2 ts Vanilla extract
           Flavoring and coloring; * se
           Colored sugar
 
  Recipe by: Jo Merrill * you can buy invert sugar at cake supply stores or
  sometimes at large supermarkets.
  
    In a mixing bowl soak gelatin in 1/4 cup water.
    In a saucepan, combine 1/4 cup water, sugar and invert sugar. Heat but do
  not boil; pour hot syrup into gelatin, beating slowly. Gradually add corn
  syrup and vanilla, beating on medium-high speed of an electric mixer until
  mixture is fluffy, white and doubled in bulk. * Color and flavor
  marshmallow as desired.
    Keep mixing bowl in a larger bowl of very hot water to keep marshmallow
  from hardening.  Butter Easter molds and spoon candy into the molds. Set
  aside for about 1 hour then remove from molds and roll in colored sugar.
  Dry candy for a few hours then pack in tightly covered containers. Makes
  12-15 molds.  Jo Merrill
 
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