Directions: |
Directions: Spread 7 cups of flour in each of three 9 x 13 x 2" pans and 4 cups flour in a 9" square pan. Carefully wash egg in a mild bleach solution (1 tsp chlorine bleach to 1 quart water); dry egg. 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 sugar, 1/2 corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until candy thermometer reads 238º (soft-ball stage). Remove from heat; stir in remaining corn syrup.
Pour into a large mixing bowl. Add reserved gelatin, 1 Tbl at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 mins. Beat in vanilla.
Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand 3 to 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 heavy-duty resealable bag; cut a hole in one corner. Drizzle over eggs, making unique designs on egg tops. |
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Notes: |
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Notes: For safety reasons, be sure you discard egg and all of the flour. If you don't have the exact size and number of pans called for in recipe, feel free to substitute. Just be sure you have several pans or dishes that are at least 2 inches deep.... and are large enough for you to make a total of 36 egg impressions.
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This recipe for Marshmallow Easter Eggs is from