Ingredients:
2 tbsp gelatine
120ml cold water
400g sugar
180ml hot water
240ml golden syrup (corn syrup)
2 tsp vanilla extract
cornflour (to dust hands)
milk chocolate
Method:
Place the cold water in a bowl, scatter the gelatine over the top then stir and set aside.
In the meantime, combine the sugar, hot water and half the syrup in a saucepan. Bring to a boil and continue cooking until it reaches the Soft-Ball Stage (115°C, as measured on a confectioners' thermometer). Take off the heat and set aside to cool for a few minutes then beat with an electric mixer at full speed and add the remainder of the syrup. Now add, one tablespoon at a time, all of the gelatine solution.
Add the vanilla and beat well then pour the mixture into a well-greased pan (About 18 x 22cm), allow to cool then set aside until completely cold. Once the marshmallow mix is cold, dust your hands with cornflour then spoon the marshmallow out of the pan and use your hands to shape into eggs. Brush away any excess cornflour then set aside on greaseproof (waxed) paper to dry for 30 minutes.
After this time melt some milk chocolate then pour over the eggs (turning them to coat evenly) before setting aside to set (refrigerate so they set completely before serving).
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