Growing up my mom used to make these yummy treats at Easter time. This Easter, I decided against buying candy (except for one package of peeps) . This way I didn’t feel as guilty making so many homemade goodies.
Chocolate Covered Marshmallow Easter Eggs
Source: Sugar and Spice and All Things Iced– My Mother (previously Eye Candy Bake Shop)
1/3 cup cold water
1/3 cup water
1 pkgs Knox Gelatin
1 cup light corn syrup
1 1/4 cup sugar
1 teaspoon vanilla
BEFOREHAND: Fill two 9×13 pans with approximately 2 inches of flour (you might need 4, I used 2 for half a batch). Using a hard boiled or a plastic egg, carefully make indentations in the flour. This takes a few minutes and you will want to have them ready as soon as your marshmallow is ready.
Put 1/3 cup cold water in a big bowl; add gelatin and stir until moistened. Put sugar, syrup and water in a pan. Bring to a rolling boil. The syrup should make a string. The temperature should be about 220°F. Remove from stove and pour into the gelatin mixture. Add vanilla. Beat with the mixer until light and fluffy. This may take about 20 minutes (or less…much less if you make half a batch…be sure to check on it).
After beating, spoon the marshmallow mixture into the holes. Let hem set overnight or at least three hours. Then brush off the excess flour and dip into melted chocolate. Sometimes the tops are very sticky. You can put a little flour on the top, in order to make them easier to handle.
After you are finished, sift the flour and use it again for something else…don’t throw it away.
This recipe can be doubled (or reduced)…just be sure to adjust the mixing time.
Makes about 4 dozen medium sized eggs.