1/4 cup water
1 cup sugar
1/2 teaspoon vanilla extract
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1/3 cup yellow sugar
1 can yellow food coloring spray
1 tablespoon chocolate syrup (such as Hershey's)
Pour cold water into a large bowl and sprinkle in gelatin. Allow to sit and soften for about 5 minutes.
In a small saucepan over medium-high heat, combine 1/4 cup water and sugar, stirring until sugar is dissolved. Wipe down sides of the pan with a wet pastry brush to prevent any sugar from crystallizing.
Place a candy thermometer into the sugar water. (Do not let it touch the bottom of the pan or it will not give an accurate reading.) Boil sugar until temperature reaches 238 degrees, also known as soft-ball stage. Remove syrup from heat and add to gelatin mixture. With an electric mixer on low, beat until the bottom of the bowl is cool, about 2 minutes. Add vanilla, then increase speed to medium high until soft (not stiff) peaks form, about 8 to 10 minutes.
Transfer the marshmallow mixture to a large (14-inch) pastry bag cut to a 1-inch opening. (If you don't have one, you can also use a resealable bag with the end snipped off.) On a sheet of wax or parchment paper, pipe a flat base about 2-inches long, tapering at the end to form a tail. Let set about 2 minutes. Then pipe a mound on the side opposite the tail for the head, pulling away from the head to form the beak. Immediately sprinkle with yellow sugar. (It won't stick if they are too dry.) Then spray chicks with food coloring. Use a toothpick to dab on chocolate syrup to make eyes. Allow the chicks to dry, then lift them off the parchment paper with a spoon or palette knife.
If you don't eat them immediately, the chicks keep for about two weeks in an airtight, parchment-lined container.
Makes about 20 chicks.
Per serving (based on 4 pieces): 195 calories, 1 gm protein, 49 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 4 mg sodium, trace dietary fiber
Don't want to cook? Messy marshmallow-making isn't for everyone. If retro isn't your thing, go upscale. The following area restaurants offer marshmallow desserts with a distinctive or sophisticated twist:
Fahrenheit, The Ritz Carlton, 3100 South St., 202-912-4110. One of the Georgetown hotel's three eating spots, this luxury restaurant offers the ultimate decadence -- rich chocolate fondue with house-made marshmallows (as well as brownies, cake and fruit) for dipping.
Maggie Moo's, several area locations, including: 1001 Pennsylvania Ave. NW, 202-347-8085; 2324 18th St. NW, 202-232-0676; 402 King Farm Blvd., Suite 145, Rockville, 301-977-2882; and 3610 King St. Alexandria, 703-671-4799. www.maggiemoos.com This chain of ice cream parlors offers very yellow marshmallow ice cream, a canary-colored blend of marshmallow syrup and cream. But call ahead: Flavors rotate, so not every location will have it in stock.
Ten Penh, 1001 Pennsylvania Ave. NW, 202-393-4500. www.tenpenh.com. Don't miss the warm spice dusted donuts and hot chocolate with five spice marshmallows at this stylish and ever-popular Pan-Asian restaurant.
