Ingredients

• 3/4 ounces unflavored Gelatin
• 1/2 cup cold Water
• 2 cup Granulated Sugar
• 2/3 cup light Corn Syrup
• 1/4 teaspoon Salt
• 2 teaspoons Vanilla Extract
• ½ cup Confectioners’ Sugar (plus extra for coating the wells)
• Colored Sugar (enough to evenly coat chicks)
• Mini black candies or Sprinkles (for eyes)

bon COOK Products Used

Directions

1. Place Tray on a Perforated Baking Sheet and lightly coat each well of the Tray with Confectioners’ Sugar and set aside
2. Using an electric mixer, add ½ cup cold Water, sprinkle Gelatin on top of the Water and let stand for 10 minutes
3. In a saucepan, combine Sugar, Corn Syrup and ¼ cup Water and bring to boil over medium-high heat, boiling rapidly for 1 minute, then remove from heat
4. Using the mixer on high speed, slowly pour boiling syrup into the bowl with the Gelatin, then add Salt and continue mixing for 12 minutes. Add Vanilla Extract, mixing well and allow to cool for 10-15 minutes
5. Carefully spoon the Marshmallow mixture into Pastry Bag with Round Tip and slowly pipe a circle in the large round of the well in tray, then pipe into the smaller circle, ending in the center, drawing the Marshmallow up to create a small peak
6. Allow to set for 2 hours or overnight
7. In a small bowl, combine Water and Sugar, remove Chicks from wells and brush chicks with Pastry Brush and sprinkle evenly with Colored Sugar, coating the Chicks well, then add Black Candies or Sprinkles for the eyes      

Time:

Recipe Yield