Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp Knox gelatin
- ½ cup cold water
- 2 cups sugar
- ¾ cup hot water
- 1 cup white Karo syrup
- 2 tsp vanilla
- cornstarch for hands
- milk chocolate
Directions
Mix gelatin and cold water.
Set aside until water is absorbed.
Combine sugar, hot water, ½ cup of the Karo syrup and cook to the soft ball stage (240°F).
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 ½ hour on waxed paper.
Pour melted milk chocolate over eggs and let set.
Refrigerate for easier handling.
Category:World Recipes
Category:Easter Recipes
Category:Marshmallow Recipes
Category:Milk chocolate Recipes
Category:Karo Recipes
Category:Gelatin Recipes