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    Source of Recipe

    TASTE OF HOME – April/May 2003

    List of Ingredients

    25 cups all-purpose flour (about 8 pounds)
    1 large egg
    2 tablespoons unflavored gelatin
    ½ cup cold water
    2 cups sugar
    1 cup light corn syrup, divided
    ¾ cup hot water
    2 teaspoons vanilla extract
    1 pound dark chocolate candy coating, melted
    2 ounces white candy coating, melted


    Spread 7 cups flour in each of three 13-in x 9-in x 2in pans and 4 cups flour in a 9-in square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to for an impression. Repeat 35 times; set aside

    In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, ½ cup corn syrup and hot water. Bring to a boil over medium heat., stirring constantly, until a candy thermometer reads 238 degrees (soft –ball stage). Remove from the heat; stir in remaining corn syrup.

    Pour into a large mixing bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.

    Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.

    Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs. YIELD: 3 Dozen




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