Chocolate Covered Marshmallow Easter Eggs

Recipe by Kzim4
READY IN: 4hrs 30mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch 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, 1/2 cup corn syrup, and hot water.
  • Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
  • Remove from heat; stir in remaining corn syrup.
  • Pour into large mixing bowl.
  • Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
  • Beat in vanilla.
  • Spoon mixture into egg depressions; dust with flour.
  • Let stand 3-4 hours or 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.
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