Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Mix gelatin and cold water.
  2. Set aside until water is absorbed.
  3. Combine sugar, hot water, ½ cup of the Karo syrup and cook to the soft ball stage (240°F).
  4. Cool a few minutes.
  5. Beat with mixer at full speed.
  6. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
  7. Beat 7 to 8 minutes after the last addition of the gelatin.
  8. Add vanilla.
  9. Pour into a well greased 7 x 9 inches pan and chill thoroughly.
  10. Dust hands with cornstarch.
  11. Spoon marshmallow out of pan and form eggs.
  12. Brush excess cornstarch off and let dry for ½ hour on waxed paper.
  13. Pour melted milk chocolate over eggs and let set.
  14. Refrigerate for easier handling.
  15. Enjoy.

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