Wednesday, April 8, 2009

Chocolate Marshmellow Eggs

This is a recipe that my mom makes (nearly) every year. She made them today with my sister.

Chocolate Marshmallow Eggs - makes about 44
2 envelopes Plain gelatin (Knox) mixed with 4Tbls cold water Let set while you prepare the egg shape mold in cookie sheet. see below*
1 cup boiling water
Add- 3 Tbls Flavored Jello (Cherry, Strawberry, Orange)
Put all of the above in Mixing bowl and add
2 cups sugar
Beat 5 Minutes and spoon into egg imprinted flour.
Leave in flour overnight or at least 4-6 hours. You can turn the eggs over so the top side isn't sticky and they stay soft. Before dipping pat the egg to take off the excess flour.
[They feel soft - like a babies bum]
Dip in melty chocolate (find the best kind in bulk at WinCo Foods) and put on waxed paper to set up.
Much cheaper than the stale ones you can buy.

To make the egg imprints in Flour-
Fill baking sheet with flour and smooth with spatula.
Using an Egg- press into flour making the imprint.
Put the imprints about 4-5 across and 5-6 down. Depends on the size of your egg.
Carefully, so you don't break the egg into the flour, YUCKY.

I got this recipe when I was a newly wed in Basin City Ward, many years ago... Enjoy!

On the back of that recipe card is a Egg Basket recipe that is yummy too.

Egg Baskets -Sandy Peterson (Basin City)
3 Egg white
1/4 teas salt
1/2 teas vanilla
1- 1/2 cup sugar
Put in mixing bowl and beat until stiff peaks form.
Stir in-
3 cups corn flakes
1/2 cup Chocolate chips
Bake 3-5 minutes on ungreased baking sheet.
Cool 2 minutes and remove from baking sheet.

1 comment:

Mary said...

I need to add that the flour can be sifted and used in future baking of cookies. And that not all melting chocolate is the same! The stuff for the chocolate fountains doesn't set up very well and is harder to use for dipping the eggs. My mother used to butter and pan and put the marshmallow in it then cut into squares and shake in a bag with powdered sugar.