• 2 tablespoons Knox gelatin 
• 1/2 cup cold water 
• 2 cups sugar 
• 3/4 cup hot water 
• 1 cup white Karo syrup 
• 2 teaspoons vanilla 
• cornstarch for hands 
• milk chocolate 

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.