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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 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

Printed from tasteofhome.com Nov 19, 2008

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Marshmallow Easter Eggs cont.

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 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.