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Instructions |
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Place gelatin in bowl and soften with cold water. Add boiling water and mix together.
Add sugar, salt and flavoring. Beat with mixer until thicks just before it peaks.
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Place flour 1 1/2 to 2 inches deep in pan and make egg shapes with back of med.
tablespoon. Add marshmallow to indentations forming an egg. Let stand for about 24
hours. Shake off flour and dip in melted chocolate and place on waxed paper. Makes
about 60 eggs.
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Chocolate-
Use chocolate disks and melt in double boiler. Water should not touch upper pand do
not boil water. 2/3 of chocolate in pan and melt using digital gauge not letting chocolate
get any higher that 113 degrees. Remove pan and add remaining chocolate and cool to
84 degrees. Dipping is best when chocolate is at 84 degrees. Take pan with water off
stove and upper pan can be placed back over pan with water - keeping chocolate at 84
degrees for dipping.
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2010 - I just heated chocolate close to 84 degrees (it went up just a little more than that)
took pan off and occasionally back to stove for just a minute or two. Left bowl on pan to
keep temp up to 84 degrees. Used bottom of old pressure cooker with an inch or two of
water in bottom and tupperware bowl on top (tupperware with handles for microwave)
Used abaout 1 lb of chocolate thin disks that are for dipping.
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Originally Submitted
2/27/2013
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