Marshmallow Easter Eggs Candy | Marshmallow Easter Eggs Candy Recipes | Marshmallow Easter Eggs Candy Recipe

Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the

soft ball stage (240F 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.