"I've been making this wonderful Easter candy for years," notes Betty Claycomb of Alverton, Pennsylvania. "These eggs are a big hit with everyone who loves marshmallows."
- 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 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 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. Yield: 3 dozen.
Originally published as Marshmallow Easter Eggs in Taste of Home April/May 2003, p8
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