3 c. sugar 1 egg white, stiffly beaten*
1 c. water 1 c. finely chopped nuts**
1 c. white corn syrup 1-2 tsp. flavoring**
Chopped dried fruit(optional)
Cook sugar, water and corn syrup to soft ball stage (234 deg.). Take one cup of syrup out and add to stiffly beaten egg white. Stir constantly. Boil remaining syrup until it forms hair (hard crack stage – use candy thermometer). Pour into first mixture and beat until gloss is gone and it stands in peaks.
Add nuts, fruit, etc., and flavoring. Chill before forming into eggs. Have coating ready and coat with melted chocolate chips combined with paraffin wax (see Chocolate Coating recipe below).
NOTE: Do not double recipe. One recipe makes a mixer bowl full, by the time it is whipped with egg white.
* Use 2 egg whites for marshmallow type center.
This is a delicious but soft, marshmallow-nougat type egg. Have Chocolate Coating ready (see below). Drop small portion of mix into bowl of powdered sugar, so it won't stick to hands. Form egg. Coat quickly with Chocolate Coating. Drain on cake racks over waxed paper. When 7-10 are coated, put cake rack into refrigerator until coating is cold. Use a second (or third) cake rack to do another 7-10 eggs. Rotate racks in the refrigerator, bringing out the coldest to make another 7-10 eggs. This soft filling does not lose its shape when done this way.
**Use vanilla flavoring with pecans, or maple flavoring with walnuts. This is rich candy, so make small eggs.
- Mrs. Wilkins, 1960
Fort Knox, Kentucky
Chocolate Coating