Homemade Marshmallow Eggs

2 envelopes unflavored gelatin

½ C cold water

¾ C corn syrup

2 C sugar

½ C hot water

1 t vanilla

∙ Sprinkle gelatin in cold water and set aside to soften.

∙ Fill three 9x13 pans with flour and press plastic egg mold into flower to form egg shapes.

∙ In 2 qt pan, combine corn syrup, sugar and hot water.

∙ Bring to boil, stirring until sugar dissolves.

∙ Boil without stirring until syrup reaches 240' on a candy thermometer (softball stage).

∙ Pour into the large bowl of electric mixer (if bowl is glass, pour syrup in gradually).

∙ Beat on high speed adding 1 T gelatin at a time, until all gelatin is added and mixture turns white.

∙ Add vanilla and continue beating until stiff peaks for about 10 minutes of beating altogether.

∙ Fill flour molds with marshmallow, mounding it slightly.

∙ Let stand at room temperature 20 minutes or until no longer sticky.

∙ Transfer to cake racks or cookie sheet and let dry at room temperature for 8 hours or overnight.

∙ Makes approximately 15-20 eggs.

∙ To dip in chocolate:

∙ Melt 12 oz chocolate chips and ¼ C solid vegetable shortening.

∙ Dip eggs.

∙ Decorate if you wish.