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2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate
1. Mix gelatin and cold water. Set aside until water is absorbed.
2. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240�F). Cool a few minutes.
3. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
4. Beat 7 to 8 minutes after the last addition of the gelatin.
5. Add vanilla.
6. Pour into a well greased 7x9-inch pan and chill thoroughly.
7. Dust hands with cornstarch.
8. Spoon marshmallow out of pan and form eggs.
9. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
10. Pour melted milk chocolate over eggs and let set.
11. Refrigerate for easier handling.
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