CANDY EASTER EGGS, WITH VARIATIONS 3 c. sugar 3/4 c. white Karo 3/4 c. water
Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites until stiff. Add boiled mixture, slow and beat until stiff and up in beaters. Add flavoring depending on desired eggs: Cherry Eggs: 1/2 tablespoon cherry juice, Fruit and Nut: 1 tablespoon vanilla, Coconut, Maple: 1/2 tablespoon maple. Then beat by hand until gloss is gone and holds to spoon. Add: drained cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same eggs; coconut (flaked) for coconut eggs. CHOCOLATE COATING: 1 can Eagle Brand milk 1 pkg. (12 oz.) chocolate chips Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound) 3 small). May I add this can also be a profit hobbie. We have taken these to auctions and sold them to friends. They go so fast for they are good. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
