Chocolate Marshmallow Easter Eggs
25 cups Flour (8 lbs.)
2 T. unflavored Gelatin or
2-¼ oz. pkgs.
½ cup Cold Water
2 cups Sugar
1 cup Light Corn Syrup, divided
3/4 cup Hot Water
2 t. Vanilla Extract
1 lb. Dark Chocolate Confectionary Coating, melted
2 oz. White Candy Coating, melted
Spread 7 cups flour in each of three 13x9x2" baking pans, and 4 cups flour in a 9" square pan. Press plastic egg halfway into flour to form an impression. Repeat 35 times, leaving a small amount of space between each impression.
In a small bowl, sprinkle gelatin over cold water; set aside. In a large saucepan, combine sugar, ½ cup corn syrup, and hot water. Bring to a boil over medium heat, stirring constantly until candy thermometer reads 238°. Remove from heat; stir in remaining corn syrup. Pour into large mixing bowl.
Add reserved gelatin, 1 T. at a time, beating on high speed until candy is thick and has cooled to lukewarm. Beat in vanilla. Spoon mixture into egg depression; dust with flour. Let stand 3-4 hours until set.
Remove marshmallow eggs from flour, and dust off any excess flour. Dip into melted dark chocolate candy coating. Place flat side down on wax paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the bottom corner. Drizzle over eggs. Makes 38.
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