Marshmallow Easter Eggs
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2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
corn starch for hands
melted milk chocolate

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 (240F 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.






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