Marshmallow Easter Eggs
2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
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°F). 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
Pour into a well greased 7x9-inch 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.