Marshmallow Easter Eggs

• 25 cups all-purpose flour (about 8 pounds)
• 1 large egg
• 2 tablespoons 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 pound dark chocolate candy coating, melted
• 2 ounces white candy coating, melted

1. Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times; set aside.
2. In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238u0b0 (soft-ball stage). Remove from the heat; stir in remaining corn syrup.
3. Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
5. Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle white candy coating over eggs.

allpurpose, egg, unflavored gelatin, cold water, sugar, light corn syrup, water, vanilla, coating, coating

Taken from www.tasteofhome.com/recipes/marshmallow-easter-eggs/ (may not work)