Chocolate Covered Marshmallows (Easter Eggs)

Marshmallows

2 Pkg unflavored gelatin (Knox)
1 C. cold water
dissolve gelatin in water in large mixing bowl
In a heavy sauce pan combine
2 C. sugar
3/4 C. water
Bring sugar and water to boil and cook to soft ball stage about 236 degrees
Start beating gelatin and slowly add syrup to mixture beating continuously with the whip beaters, It should be thick and creamy looking, beat in 1 tsp vanilla and color if desired. spoon into molds or a pan buttered and dusted with powdered sugar let set cut or remove from molds.

For Easter egg molds...fill several 9X13 or larger baking pans 1/2 full with flour then take an egg and push the egg into the flour make an impression in the flour when the Marshmallow is done fill the egg molds with the marshmallow. let set and remove, dust off the flour as good as you can, then dip in chocolate let the chocolate set and enjoy YUMMY!!!!

This is from the kitchen of Martha Maxwell