Marshmallow Easter Critters
- vegetable oil cooking spray
- 1 Tbsp confectioners sugar
- 2 envelopes (1/4 ounce each) gelatin (1 tablespoon plus 1 1/2 teaspoons)
- 0.67 cup cold water, plus 1/2 cup room-temperature water
- 2 cup granulated sugar
- 0.5 tsp pure vanilla extract
- find colored sanding sugar, for sprinkling and rolling
- Coat a 9 1/2-by-13-inch rimmed baking sheet with cooking spray,
- and dust with confectioners' sugar, tapping out excess. Sprinkle
- gelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.
- Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238 degrees on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.
- Cut out marshmallows using your favorite Easter cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.
Note: Marshmallows can be stored in an airtight container at room temperature overnight.
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Image Credit: Kate Mathis