Chocolate Covered Marshmallow Easter Eggs

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 36
• 25 cups flour (8 lbs.)
• 2 tablespoons unflavored gelatin or 2 (1/4 ounce) packages 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 lb dark chocolate confectionary coating, melted
• 2 ounces candy coating, melted

Recipe

• 1 spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
• 2 press plastic egg halfway into flour to form an impression.
• 3 repeat 35 times, leaving a small amount of space between each impression.
• 4 in a small bowl, sprinkle gelatin over cold water; set aside.
• 5 in a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
• 6 brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°f.
• 7 remove from heat; stir in remaining corn syrup.
• 8 pour into large mixing bowl.
• 9 add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
• 10 beat in vanilla.
• 11 spoon mixture into egg depressions; dust with flour.
• 12 let stand 3-4 hours or until set.
• 13 remove marshmallow eggs from flour, and dust off any excess flour.
• 14 dip into melted dark chocolate candy coating.
• 15 place flat side down on wax paper.
• 16 let stand until set.
• 17 pour candy coating into a heavy-duty resealable plastic bag.
• 18 cut a small hole in the bottom corner.
• 19 drizzle over eggs.