Tuesday, April 7, 2009

Chocolate Marshmallow Easter Eggs

Marshmallow Eggs

Create mold shapes in pans of 9x13 pans of flour.

Combine in a bowl, 4 pkg (sm) knox unflavored gelatin with 3/4 cup cold water. Stir well. Let stand at least 5 minutes to dissolve.
In a 2 qt sauce pan combine 2 cups sugar, 3/4 cup Hot water, 1/2 cup and 1 teas corn syrup Blend well and cook to a firm soft ball stage. DO NOT STIR after boiling begins. Wash sides of pan with water & a pastry brush as this cooks. Remove from heat and add 1/2 cup corn syrup then add gelatin preparation. Stir gently for a few seconds then beat with mixer increasing speed to the highest point after first minute or two. Beat for 10 minutes or until white and heavy. Add 1 teas. vanilla or other flavoring or coloring. (For Chocolate use 3 oz. melted unsweetened chocolate.) Pour into molds or 2 7inch square pans slightly greased. Cool 3 hours or until marshmallow is firm enough to cut. (may use some corn starch to help from sticking) (This recipe given to Marie from someone who worked in a candy factory)
Picture is molded marshmellow eggs covered in chocolate

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