MARSHMALLOW EASTER EGGS
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- MARSHMALLOW EASTER EGGS
- 2 tbsp. Knox gelatin
- 1/2 c. cold water
- 2 c. sugar
- 3/4 c. hot water
- 1 c. white Karo syrup
- 2 tsp. vanilla
- Cornstarch for hands
- Melted milk chocolate
Instructions: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
(240 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.