Chocolate Covered Marshmallow Easter Eggs

• 25 cups flour (8 lbs.)
• 2 tablespoons unflavored gelatin or (1/4 ounce) packages unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 1 cup light corn syrup, divided
• 3/4 cup hot water
• 2 teaspoons vanilla extract
• 1 lb dark chocolate confectionary coating, melted
• 2 ounces white candy coating, melted

1. Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
2. Press plastic egg halfway into flour to form an impression.
3. Repeat 35 times, leaving a small amount of space between each impression.
4. In a small bowl, sprinkle gelatin over cold water; set aside.
5. In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
6. Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238u0b0F.
7. Remove from heat; stir in remaining corn syrup.
8. Pour into large mixing bowl.
9. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
10. Beat in vanilla.
11. Spoon mixture into egg depressions; dust with flour.
12. Let stand 3-4 hours or until set.
13. Remove marshmallow eggs from flour, and dust off any excess flour.
14. Dip into melted dark chocolate candy coating.
15. Place flat side down on wax paper.
16. Let stand until set.
17. Pour white candy coating into a heavy-duty resealable plastic bag.
18. Cut a small hole in the bottom corner.
19. Drizzle over eggs.

flour, unflavored gelatin, cold water, sugar, light corn syrup, hot water, vanilla, coating, coating

Taken from www.food.com/recipe/chocolate-covered-marshmallow-easter-eggs-85703 (may not work)