Marshmallow Easter Eggs

Sprinkle Knox gelatin over cold water in a large bowl and let sit for 5 minutes to bloom the gelatin.

Pour hot water over the bloomed gelatin and stir until completely dissolved, about 1 minute.

Add sugar, white Karo syrup, and vanilla to the gelatin mixture and beat with an electric mixer on high speed for 8–10 minutes until the mixture becomes thick, white, and fluffy.

Pour the marshmallow mixture into a shallow baking dish lined with parchment paper and smooth the top. Let set at room temperature for 2–3 hours until firm enough to cut.

Dust a work surface generously with cornstarch and turn out the marshmallow slab onto it. Cut into egg-shaped pieces using a small knife or egg-shaped cutter.

Toss the marshmallow eggs with cornstarch to coat all sides, tapping off excess. Let cure uncovered at room temperature for 30 minutes.

Melt the milk chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.

Dip each marshmallow egg into the melted chocolate, allowing excess to drip off, then place on a parchment-lined baking sheet.

Allow the chocolate coating to set completely at room temperature or in the refrigerator for about 10 minutes before serving.