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Marshmallow Easter Eggs2
Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Robbie Shelton
2 Envelopes Unflavored
Gelatin
2 Tablespoon Cold Water
1/2 Cup Boiling Water
2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
Flour
3/4 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
half-egg. Trim the flat side of marshmallow half-egg 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 half-egg in melted chocolate; set aside to cool, flat (uncoated) side
down. Trim flat side of second half-egg (to make it even), lift from mold and
completely coat
with chocolate. Quickly press its flat side against the flat side of the
cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated 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 wi
th 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 half-eggs).
This recipe is from HOMEMADE CANDY by the authors of Farm Journal.
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