comes candy, most notably the jelly bean. Available in a variety of
colors and flavors, regular and gourmet versions, these small treats
appear in Easter baskets, party favors, and in candy dishes worldwide.
Small and sweet, jelly beans have been a staple at "penny candy" counters for over one hundred years. The gelled center originated as the Mid-Eastern sweet "Turkish Delight", going as far back as biblical times, while the candy shell is adopted from the same technique originally used to make Jordan Almonds - "panning." The jelly centers are rocked back and forth in sugar, flavor, and color, creating the somewhat hard, sugar coating.
Jelly beans have been sold (and eaten!) in the United States since the late 1800's. They became a popular Easter treat during the 1930's. With the development of gourmet flavors and colors in the late 1970's, the popularity of jelly beans greatly increased. Gourmet jelly beans have since been part of the White House during Reagan's presidency and have even been on the space shuttle.
Chinese noodles make the nest, tinted coconut serves as grass, and jelly beans are the eggs.
4 tablespoons butter (plus more for tin)
4 cups mini marshmallows
5 cups chow mein noodles
Butter a twelve-cup muffin tin and set aside. In a medium saucepan, melt butter and marshmallows, stirring constantly. Remove from heat and stir in chow mein noodles. Use buttered fingers or a buttered spoon to press mixture into muffin tin. Allow to cool.
1 drop green food coloring
1 teaspoon water
1 cup dried, flaked coconut
Combine food coloring and water in a small bowl. Add coconut and stir until all coconut is tinted light green. Allow to dry on a paper towel.
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