Categories: Candies 
      Yield: 26 servings 
  
           -Robbie Shelton 
      2    Envelopes Unflavored 
           -Gelatin 
      2 tb -Cold Water 
    1/2 c  -Boiling Water 
      2 c  Sugar 
    1/2 ts Salt 
    1/2 ts Vanilla 
           Flour 
    3/4 lb Chocolate for dipping 
           Regal Icing 
  
  Put gelatin in top of double boiler; add cold water.  When gelatin 
  softens, add boiling water and stil well.  Add sugar and salt.  Put 
  over boiling water and stir until sugar dissolves completely. 
   
  Pour into large bowl of electric mixer and beat at high speed until 
  misture is thick but not as stiff as beaten egg whites.  Add vanilla. 
   
  Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in 
  shell) into the flour  at intervals, making hollow spaces in which to 
  mold the marshmallow mixture. 
   
  Drop marshmallow mixture into the flour molds.  Sprinkle flour 
  lightly over top and put in cold place until set.  Remove mixture 
  from one mold and you have a  half-egg.  Trim the flat side of 
  marshmallow half-egg to make it even.  You can dip it in melted 
  chocolate to cover and decorate with Regal Icing. 
   
  Or you can put two halves together to make an egg, as follows:  Dip 
  the rounded part of a half-egg in melted chocolate; set aside to 
  cool, flat (uncoated) side down.  Trim flat side of second half-egg 
  (to make it even), lift from mold and completely coat with chocolate. 
  Quickly press its flat side against the flat side of the cooled 
  half-egg and you have a whole egg. The chocolate will hold it 
  together. 
   
  When chocolate-coated eggs are cool, trim with Regal Icing put 
  through cake decorator tube.  Make ruffles around them to cover seam 
  where the two halves join and to provide decoration.  Write names of 
  children on their eggs with the icing, or decorate with tiny designs 
  pressed through fine tips of a cake decorator tube.  Frosting my be 
  left white or tinted in pastel colors.  Makes 13 eggs (or 26 
  half-eggs). 
   
  This recipe is from HOMEMADE CANDY by the authors of Farm Journal.