Marshmallow Easter Eggs

Ingredients:
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

Directions:
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. 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-inch 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.