Whipped Carnation Instant Rainbow Candy
Ingredients
- 1/2 cup cold water
- 3 tablespoons (3 envelopes) unflavored gelatine
- 2 cups sugar
- 2 tablespoons light corn syrup
- 3/4 cup water
- 1 teaspoon vanilla flavoring
- 2 1/2 cups whipped Carnation Instant Nonfat Dry Milk*
Directions
- Combine 1/2 cup water and gelatine in large mixing bowl. Mix sugar, syrup and 3/4 cup water in saucepan; cook over medium heat, stirring constantly, until syrup reaches rolling boil. Cook 5 minutes without stirring. Pour hot syrup over gelatine and stir until gelatine dissolves. Add vanilla. Cool at room temperature to thick syrup consistency (about 1 hour), stirring occasionally. Add whipped Carnation Instant to cooled syrup. Blend with rotary beater or mixer until smooth. Pour into buttered 9-inch square pan. Chill 1 hour. Cut into squares; roll in plain, toasted or colored coconut, or chocolate shot.
- Rainbow squares:
- After adding whipped Carnation Instant to cooled syrup, divide into portions and add a few drops green, red, or yellow food coloring to each portion.
- French Chocolate Squares:
- Add 1 cup semi-sweet chocolate pieces to gelatine in mixing bowl. Chocolate melts as hot syrup is stirred in.
- *To prepare 2 1/2 cups whipped carnation instant for this recipe, mix 1/2 cup Magic Crystals with 1/2 cup ice water. Whip until soft peaks form (3-4 minutes). Add 2 tablespoons lemon juice; whip until stiff peaks form (3-4 minutes longer).