Prep time: 25 minutes
Cook time: 15 minutes
Serving size: 36
Calories per serving: 82

Spray a 9×9 ich pan with a non stick spray. Set aside.

Into a small dish measure Vanilla Extract (2tsp), Almond Extract (1/4tsp) and Lemon Extract (1/4tsp). Almond and Lemon are optional.

Marshmallow Mixture

Into a bowl of your stand mixer pour cold water (1cup). Sprinkle gelatin (15 and 3/4tsp / 7 packets) over water. Let it bloom while sugar syrup is cooking.

Into a 3 quart stainless steel pan measure invert sugar syrup (1/2cup/170grams), water (1cup), sugar (3cups), and salt (1/4tsp). Stir to combine. Heat the mixture on low heat until sugar is dissolved and mixture is homogeneous. Cover the pot for 4-5 minutes and cook until sugar is dissolved.

After all of the sugar is dissolved increase the temperature to medium and bring mixture to boil. Don’t stir. You may notice sugar particles sticking to the sides of the pan. Take a pastry brush and wash the sugar down with a pastry brush dipped in water. Or alternatively cover the pan with a lid and let the syrup cook for 2-3 minutes. Condensation will wash down the sides of the pan clean. Attach the candy thermometer inside of the pan. If you notice any sugar crystals on the sides of the pan while sugar syrup is cooking be sure to wash them down with a pastry brush dipped in water.

Once sugar syrup reaches 240F immediately remove pot from the heat. Pour hot mixture down the side of the bowl into the bloomed gelatin. Mixture will foam up. Stir it with a wooden spoon until gelatin is completely dissolved. About 60 seconds.

Fit a mixer with a wire attachment. Start beating hot mixture on medium speed. Be careful not to touch the bowl at this stage. It will be hot. Once mixture starts to turn opaque increase speed to high. Beat until tripled in volume.

Egg Whites

In a small dish combine meringue powder (4tsp) and warm water (4tbsp). Whisk till foamy and white.

Once the bowl is lukewarm to the touch on the outside and marshmallow mixture tripled in volume gradually beat in soft peaks egg whites and extracts. When layering different colors it is important not to let the marshmallow mixture beat till cold. It will start to set up pretty quickly and you won’t have enough time to color and layer it into the pan. Look for a ribbon stage and then turn off the mixture.

Divide white marshmallow mixture evenly into 3 bowls. Color marshmallow mixture quickly with yellow and orange gel coloring, leaving one portion uncolored.

Layer Colored Marshmallow Mixtures

Starting with yellow mixture, pour it into a 9×9 inch pan sprayed with a nonstick spray. Immediately, over yellow layer pour orange mixture. Don’t pour all of the orange mixture in one spot. Instead pour it over yellow layer in a ziz-zac pattern. Then use a small spatula sprayed with a nonstick spray and spread it so it covers the whole surface. Lastly, layer white mixture and repeat spreading white mixture with a small spatula into those hard to reach places. Let marshmallows set for 5-6 hours or overnight.

Coating Mixture

In a bowl combine powdered sugar (1/3cup) and corn starch (1/3cup). Set aside.

Cut Marshmallows

Dust a large cutting board with coating mixture. Invert set marshmallow slab onto sugar/starch dusted surface. Generously dust the top of the marshmallow slab. Divide marshmallow into strips. I used a ruler and a toothpick to mark the strips sections.

Butter or spray a blade of a sharp knife with a nonstick spray. Cut the marshmallows strips into cubes.

Coat Marshmallows

Coat marshmallows with powdered sugar/corn starch mixture. Then place coated marshmallows into a fine mesh sieve. Shake it to remove residue from the marshmallow cubes.

Source: shanielas.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

In a small pot over low heat on the stove, combine the the yellow candy melts and about 1 tbsp of vegetable shortening. Stir occasionally until the chocolate is melted and smooth. Repeat these steps with the white and orange candy melts.

While the chocolate is melting set up your decoration station. Place a baking sheet (or multiple) on the counter, line those with wax paper or a silicone baking mat. Then set up the candy corn pretzel outlines. You’ll use 2 regular pretzels for the sides and a broken pretzel for the bottom.

Once the chocolate is melted and smooth, transfer each color to a squeeze bottle or other similar device. Add the chocolate to the outline, I found it easiest to start with yellow, then orange and white.

Be sure that the chocolate goes up the sides of the pretzels a bit to ensure that the pretzels won’t fall off after they harden. You can use a toothpick to help get the lines straight and to smooth out any chocolate bumps. Once they are all filled in, you could let them harden on the counter or place the baking sheet in the fridge to speed up the process.

After they harden carefully remove the candy corn pretzels from the wax paper. Store leftovers in an air tight container.

Source: sthefirstyearblog.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Yield: 2 dozen
Serving size: 24
Calories per serving: 141

This recipe is super easy, but keep in mind that it needs at least an hour for refrigeration. To start, cream the butter in a large bowl until it’s soft and creamy. Add the granulated sugar and mix until the sugar is completely integrated with the butter. Add the egg, baking powder, and vanilla extract. Mix until creamy and all ingredients are combined. One cup at a time, add the flour, mixing between each new addition. The dough should be pliable but not sticky once you’ve added all the flour. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky. Separate the dough into three even parts, and color one yellow, one orange, and leave the other plain. Once you’ve gotten the dough the shades of orange and yellow you want, allow all three to firm up in the refrigerator for at least 15-20 minutes.

Once the dough is firm, roll each color out to about 1/2? thick. Stack the doughs on top of one another with orange on the bottom, yellow in the middle, and white on the top. I like to trim mine down with a pizza cutter so the edges are a little straighter. Starting on one of the long sides, roll the dough all the way to the other side to form a log. Wrap in plastic wrap and allow the dough to set for about 40 minutes in the refrigerator. You want it to be nice and firm before you cut it.

Preheat your oven to 350* Fahrenheit (175* Celsius) and line your baking sheets with parchment paper. Remove the dough from it’s plastic wrap and cut it into 1/2? thick cookies. I like to use thread to cut these cookies since it keeps the log of dough from getting misshapen by the pressure. To do this, simply slip a piece of thread under the log of dough, pull it up around the sides and over the top so that the ends are facing away from each other, and pull to slice through. Bake for 8-10 minutes or until the cookies are no longer shiny on top.

Source: sthesimplesweetlife.wordpress.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.