*  Exported from  MasterCook  *
 
                          Marshmallow Easter Eggs2
 
 Recipe By     : 
 Serving Size  : 26   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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