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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I've been making this wonderful Easter candy for years, notes Betty Claycomb of Alverton, Pennsylvania. These eggs are a big hit with everyone who loves marshmallows. Ingredients:
25 cups king arthur unbleached all-purpose flour (about 8 pounds) |
1 large egg |
2 tablespoons unflavored gelatin |
1/2 cup cold water |
2 cups sugar |
1 cup light corn syrup, divided |
3/4 cup hot water |
2 teaspoons vanilla extract |
1 pound dark chocolate candy coating, melted |
2 ounces white candy coating, melted |
Directions:
1. Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times; set aside.
2. In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup.
3. Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
5. Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs. Yield: 3 dozen.
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