Marshmallow Easter Eggs

    2 tablespoons Knox gelatin
    1/2 cup cold water
    2 cups sugar
    3/4 cup hot water
    1 cup white Karo syrup
    2 teaspoons vanilla
    corn starch 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 (240F 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.