Candy Easter Eggs

CANDY EASTER EGGS

3 c. sugar 3/4 c. white Karo syrup 3/4 c. water

Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites until stiff. Add boiled mixture, slow and beat until stiff and up in beaters.

Add flavoring depending on desired eggs:

Cherry Eggs: 1/2 tablespoon cherry juice,

Fruit and Nut: 1 tablespoon vanilla,

Coconut,

Maple: 1/2 tablespoon maple.

Then beat by hand until gloss is gone and holds to spoon. Add: drained cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same eggs; coconut (flaked) for coconut eggs.

CHOCOLATE COATING:

1 can Eagle Brand milk 1 pkg. (12 oz.) chocolate chips

Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound) 3 small).

These are good and they will disappear quickly.

Contributed by:

 * World Recipes Y-Group