| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Choco3 | 1 | servings | |
INGREDIENTS
| 2 | tb | Knox gelatin |
| 1/2 | c | Cold water |
| 2 | c | Sugar |
| 3/4 | c | Hot water |
| 1 | c | White Karo syrup |
| 2 | ts | Vanilla |
| For hands | ||
| Milk chocolate |
INSTRUCTIONS
Preparation : Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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