 | | Directions |
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Prepare a 9 x 13 baking pan by first lining it with foil. Coat the bottom and sides of the foil with vegetable oil. Then dust the bottom and sides generously with powdered sugar. Set the pan aside until needed.
- Add 1/2 cup of cold water to a mixing bowl and then sprinkle the gelatin over the top of the water. Stir to break up any clumps and then set gelatin mixture aside.
- In a medium saucepan that has a fitted cover, add the sugar, 1/3 cup of water, syrup, and salt. Stir until sugar dissolves. Turn the heat on very low just to aid in dissolving the sugar. Once the sugar has melted, place the cover on the pan and turn the heat on medium low or a little lower.
- Allow the mixture to cook, covered, for approximately 5 minutes. Remove the cover and the sugar mixture should be bubbling slowly. The steam from this covered cooking time should dissolve any sugar crystals that were beginning to form. Do not remove the pan from the heat.
- Insert a candy thermometer in the syrup and increase the heat to medium high. The syrup should come to a steady boil. Do not stir the mixture during this cooking time. Boil until the syrup is at 240°F or a soft-ball stage. DO NOT LET IT GET PAST THIS STAGE! It would be better to remove it from the heat at 238° or 239°F than to allow it to heat up past the soft-ball stage.
- Have the mixer ready and the gelatin mixture nearby. Once the syrup is at the proper temperature, remove it from the heat and immediately begin to slowly, but steadily, pour the syrup into the gelatin mixture and beat at a medium low speed while adding the syrup.
- Continue to pour the syrup into the bowl, beating at all times, until it is all added. It is best to be pouring the syrup into the area where the beaters are mixing so that it is immediately incorporated into the gelatin mixture.
- After all the syrup has been added, increase the speed of the mixer to high and continue to beat until the mixture is very thick, similar to the consistency of marshmallow creme. You may have to move the beaters up and down in this manner during the last few minutes of mixing. It may take 8 to 10 minutes of beating before the mixture is the proper consistency.
- The marshmallow mixture is dry enough to cut when you press on the top and it is not sticky and it feels spongy, similar to what a marshmallow would feel if you pressed on it. When the mixture is dry, turn it out onto a clean work surface.
- Carefully pull the foil off the marshmallow mixture. If the foil is does not pull off easily, dust your hands with a little powdered sugar and hold the mixture firmly while pulling the foil off.
- If you have had to use powdered sugar, the surface may be a little dry. To allow the sugar to stick to it, use a pastry brush and coat the surface very lightly with a little vegetable oil.
- Sprinkle the colored sugar on this side to coat.
- Once the sugar has been applied, begin cutting out the shapes. Place the cutter on the surface and press firmly, making sure to cut all of the way through the marshmallow mixture. Cut the shapes out close to each other to get as many out of the mixture as possible.
- After the shape has been cut out, remove it from the cutter and place in a bowl of colored sugar. Toss the shape in the sugar to coat the edges and sides evenly. Place on a platter and continue cutting more shapes out.
- As you are cutting the shapes out, the cutter may become sticky, making it hard to cut the shapes smoothly. If the cutter becomes sticky, rub it down lightly with a paper towel dampened with a little vegetable oil.
- Once the marshmallow treats have all been cut out, melt the chocolate chips in a small bowl in the microwave. Once melted, use a toothpick and add a chocolate eye to each of the marshmallow shapes.
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Prep Time: 5 hours
Cook Time: 15 minutes
Container: 9 x 13 baking pan
Servings: 24
Serving Size: 1 each
|  | | Ingredients | | - | | vegetable oil |
| - | | powdered sugar |
| - | | 1/2 cup water , cold |
| - | | 2 envelopes of unflavored gelatin |
| - | | 1 1/3 cups sugar |
| - | | 1/3 cup water |
| - | | 1/2 cup light corn syrup |
| - | | 1/4 teaspoon salt |
| - | | 1 teaspoon vanilla |
| - | | decorating sugar , whatever color desired |
| - | | 5 chocolate chips , melted |
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