2 tbsp. Knox gelatin
1/2 c. cold water
2 c. sugar
3/4 c. hot water
1 c. white Karo syrup
2 tsp. vanilla
Cornstarch for hands
Melted milk chocolate

Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.

Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.