---------- Recipe via Meal-Master (tm) v8.00

      Title: CHOCOLATE EGGS
 Categories: Easter, Candies
      Yield: 6 servings

  1 1/3 c  Hot water
      4 c  Granulated cane sugar
    1/2 c  Light corn syrup
      3 oz Unsweetened chocolate, chopd
      2 tb Butter
           Chocolate compound coating

  Stir hot water, sugar and corn syrup together in three quart heavy
  saucepan. Place over high heat and stir constantly until all sugar
  crystals are dissolved.
  Wash down sides of pan with pastry brush dipped in hot water. Clip on
  thermometer and continue cooking without stirring until temperature
  reaches 240, washing down sides twice more as mixture cooks. Remove from
  heat. Entire cooking process takes about 12 minutes. As soon as bubbles
  subside, pour mixture onto marble slab or cookie sheet. Allow to cool,
  undisturbed, until fondant holds the imprint of your finger and feels
  lukewarm, about eight minutes. Cut butter in small pieces and scatter over
  surface. Pour melted chocolate over fondant. Work the fondant with a
  scraper, lifting it up from all sides and keeping the mass in constant
  motion. When the fondant is stiff enough to hold the scraper straight up,
  it is finished. Knead briefly and place the ball of fondant in a
  container. Cover with a damp cloth, then cover the container. Get out as
  needed and knead a little before using. Shape into egg shapes and dip in
  chocolate coating or real chocolate.

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