Marshmallow Eggs

STEP 1/5

Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in.

square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon

chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into

the flour to form an impression. Repeat 35 times, 2 n. apart; set aside.

STEP 2/5

In a small bowl, sprinkle the gelatin over cold water. In a large saucepan,

combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over

medium heat, stirring constantly, until a candy thermometer reads 238°

(soft-ball stage). Remove from the heat; stir in remaining 1/2 cup corn syrup.

STEP 3/5

Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating

on high speed until candy is thick and has cooled to lukewarm, about 10

minutes. Beat in vanilla.

STEP 4/5

Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let

stand for 3-4 hours or until set.

STEP 5/5

Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy

coating. Place flat side down on waxed paper. Let stand until set. Drizzle

each colored candy coating over eggs.

Per Serving value.

Calories: 147 kcal

Fats: 4 g

Carbs: 28 g

Protein: 1 g