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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.