Marshmallow Easter Eggs
Ingredients
- 2 Tbs. Knox gelatin
- 1/2 C. cold water
- 2 C. sugar
- 3/4 C. hot water
- 1 C. white Karo syrup
- 2 tsp. vanilla
- corn starch for hands
- melted milk chocolate
Directions
Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 C. of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 Tbs. at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.
