Marshmallow Easter Eggs 25 cups all-purpose flour (about 8 pounds) 1 large egg 2 tablespoons unflavored gelatin 1/2 cup cold water 2 cups sugar 1 cup light corn syrup, divided 3/4 cup hot water 2 teaspoons vanilla extract 1 pound dark chocolate candy coating, melted 2 ounces white candy coating, melted Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Marshmallow Easter Eggs cont. 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; set aside. In a small bowl, sprinkle the gelatin over cold water; set aside. 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 corn syrup. Pour into a large mixing 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. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set. Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Marshmallow Easter Eggs side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs. Editor's Note: For safety reasons, we recommend that you discard the egg and all of the flour. Yield: 3 dozen. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008