Whipped Candies

Emerald & Palm and Miss Semi Sweet
"Whipped Candies"

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Miss Semi Sweet is back again this week with another adorable retro recipe! 
It does have a lot of steps, however it is actually quite simple! 

If you like marshmallows and jello, this is a good combination of both! Along with coconut, what's not to love!

Whipped Carnation Instant Rainbow Candy
Old recipe from 1958 Carnation advertising

- 1/2 cup cold water
- 3 tbsp. (3 envelopes) unflavored gelatine
- 2 cups sugar
- 2 tbsp. light corn syrup
- 3/4 cup water
- 1 tsp vanilla
- 2 1/2 cups whipped Carnation Instant Nonfat Dry Milk *** Important PART <------

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. Makes 49 squares.


Here's a recipe though for when you whip the condensed milk.

- 1 cup evaporated milk
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 gelatin package
-1 tbsp water

In a small microwave safe bowl mix together gelatin packet with 1 tbsp water. Microwave on high for 30 seconds. Pour into bowl that contains the evaporated milk and whisk. Put in freezer for 1/2 hour.

Using the gelatin will give it a bit more life.


This recipe has a lot of steps, but it is very simple. It's a cute little party idea to have out. Full of color and bounce! <3

If you have any more specific questions let us know on Instagram @MissSemiSweet + @EmeraldandPalm
Share with us which RETRO recipe you think we should try next!


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