YUMMMM!!!! These are our new family tradition. Clark keeps dreaming up all sorts of other things we can do with these marshmallows.
Marshmallow Eggs
2 envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn syrup
1 egg white
Soften gelatin in 1/2 cup cold water. In 2 qt. saucepan combine sugar, syrup and 1/3 cup water. Cook until softball stage (240 degrees), stirring until sugar is dissolved. Remove from heat, stir in gelatin to dissolve. Let cool 10 mins. Beat egg white with mixer until stiff peaks. Slowly add syrup, beating on high speed until candy stands in soft peaks. Pour into desired molds. (Molds - 9x13" (I used 2 9X13 plus an 8x8 pan) with at least 1" flour - press a real egg laying sideways into the flour to create molds.) Leave in molds to set for 1 hr., then you can remove from flour.
After they have set, you can dip them in chocolate. (I used Wilton chocolate candy melts to dip/roll the dried marshmallow eggs they were amazing, and they set up really fast.)
Tip: learn from my mistake and don't over whip the marshmallows. SOFT peaks will form to molds much better than stiff peaks.
From Lindsey Jergensen, thank you!!!