EASTER EGG CANDY

FILLING FOR CHOCOLATE EASTER EGGS

FIRST STEP - In a 3 quart sauce pan cook 2 1/4 cups of
granulated sugar, 2 cups of white Karo Syrup and 6
tablespoons of water to 238. When syrup reaches about 230,
start beating the following:

SECOND STEP - In a 12 inch heat proof bowl, beat 1/2 cup of
fresh egg whites (or 1/2 cup fluffed egg white powder and
1/2 cup lukewarm water) until they cling to bottom and sides
of bowl. When above syrup reaches 238 add it very slowly to
the beaten egg whites and continue to beat until mixture is
thick and lukewarm. Best to use electric mixer.

THIRD STEP - In a 4 quart sauce pan cook 6 cups of
granulated sugar, 1 1/2 cups white Karo Syrup and l l/2 cups
of water to 260.

FOURTH STEP - When above syrup reaches 260, add it all at
once to the above white marshmallow mixture, mixing well
with a wooden spoon, until it is thoroughly blended. Then
add 3/4 cup melted butter, a little at a time, and mix well,
add l tablespoon vanilla, l/3 teaspoon salt, 1 1/2 cups of
medium chopped pecans or walnuts, l l/2 cups glazed cherries
cut in small pieces, and 3/4 cupful glazed pineapple cut in
small pieces. Mix well until thoroughly blended. Cover
with wax paper and a damp towel and let stand in
refrigerator or a cold place until firm, for several hours
or overnight.

FIFTH STEP - When filling is cold and firm, shape to
simulate desired size eggs, dipping hands in sifted
confectioners sugar combined with half cornstarch. Place on
wax or dipping paper that has been brushed with melted
shortening. Let stand until slightly crusted for an hour
or more. These eggs may be dipped at once, if someone
shapes them for you.

Melt chocolate (Hershey Bars bulk) slowly at low
temperature and spread over eggs. 1/2 Recipe - l Lb
chocolate. Whole recipe 2 lbs chocolate (4 - 9 0z. bars)

ROYAL ICING FOR DECORATING EASTER EGGS

1/2 cup fresh egg whites (or l/2 cup fluffed Dry Egg Whites
and l/2 cup of lukewarm water) About 6 cups of sifted
confectioners sugar, if using dry whites; 5 cups if using
fresh. 1/4 teaspoon cream of tartar.

Beat egg whites until foamy, add cream of tartar, then the
sifted sugar, a little at a time. Start adding sugar as
soon as egg whites are foamy. Best to use electric beater,
beating until of proper consistency for piping. For
stemming and very small tubes have icing softer. For
flowers best to have it a little stiffer. If icing is too
soft add more sifted confectioner sugar, if too stiff add
little more egg white or a few drops of water.

YIELD - 1/2 recipe 9 - l2 medium size eggs
Whole Recipe 18 - 24 medium size eggs