Recipe - Marshmallow Easter Eggs

Robbie Shelton
2 Envelopes Unflavored
Gelatin
2 tablespoon Cold Water
One half cup Boiling Water
2 cup Sugar
One half teaspoon Salt
One half teaspoon Vanilla
Flour
Three fourths pound Chocolate for dipping
Regal Icing

Put gelatin in top of double boiler; add cold water.
When gelatin softens, add boiling water and stil well.
Add sugar and salt. Put over boiling water and stir
until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at
high speed until misture is thick but not as stiff as
beaten egg whites. Add vanilla.

Meanwhile, spread flour 2" deep in a large pan. Push
an egg (in shell) into the flour at intervals, making
hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds.
Sprinkle flour lightly over top and put in cold place
until set. Remove mixture from one mold and you have
a halfegg. Trim the flat side of marshmallow
halfegg to make it even. You can dip it in melted
chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as
follows: Dip the rounded part of a halfegg in melted
chocolate; set aside to cool, flat (uncoated) side
down. Trim flat side of second halfegg (to make it
even), lift from mold and completely coat with
chocolate. Quickly press its flat side against the
flat side of the cooled halfegg and you have a whole
egg. The chocolate will hold it together.

When chocolatecoated eggs are cool, trim with Regal
Icing put through cake decorator tube. Make ruffles
around them to cover seam where the two halves join
and to provide decoration. Write names of children on
their eggs with the icing, or decorate with tiny
designs pressed through fine tips of a cake decorator
tube. Frosting my be left white or tinted in pastel
colors. Makes 13 eggs (or 26 halfeggs).

This recipe is from HOMEMADE CANDY by the authors of
Farm Journal.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini