Marshmallow Easter Eggs

Marshmallow Easter Eggs

2     tbsp.         Knox gelatin 1/2 c.            cold water 2     c.            sugar 3/4 c.            hot water 1     c.            white Karo syrup 2     tsp.          vanilla for hands milk chocolate

Preparation :   Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup 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 tablespoon 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.

Enjoy.

Contributed by :

 * World Recipes Y-Group