How to Create the Molds
Fill 3 9x13 pans with an inch and a half to two inches of flour. Level it off with a knife, chopstick, spatula, or even a drinking straw. Take an egg, real or plastic and press it into the flour to make indentations. You'll get about 12 per pan. Be careful to not bump the pans and loosen the molds. Set them aside until they are needed later.
2 Envelopes of Unflavored Gelatin (Knox Gelatin)
1/2 cup Cold Water
3/4 cup Hot Water
1 cup Corn Syrup, divided
2 cups Sugar
1 tsp Vanilla
Mix together the unflavored gelatin and cold water until gelatin has dissolved. Let it stand for 5 minutes.
In a large heavy saucepan combine the hot water, 1/2 cup corn syrup, and sugar. Bring to a rolling boil. Cook until it reaches soft ball stage using water test method. Remove pan from the heat and add the remaining corn syrup and gelatin/water mixture. Pour into a stand mixer or using a hand mixer beat on high for 10 minutes (it must be 10 minutes! Trust me on this one. It will not set up correctly if you don't beat it for the full 10 minutes. And you'll end up with marshmallow sludge). Stir in the vanilla.
Pour into prepared molds. Makes about 36 marshmallow eggs. Let them sit overnight to fully set, then tap the excess flour off (and trim some of the excess off, I use scissors or kitchen shears for this part, super fast and easy and a bit more control) and dip into melted chocolate. Place them on wax paper or parchment paper until chocolate has set. You can also decorate them using sprinkles (applied before the chocolate has set) or colored chocolate piped on using cake decorating bags. Enjoy, and hope that there are some left to stick in the Easter baskets.