*HOLIDAY COLLECTION- 3 cups sugar 1 cup light corn syrup 1 cup.water 2 egg whites 1 teaspoon vanilla 1 1/2 cups shredded coconut 3/4 cup chopped nuts 1/2 cup whole candied cherries, well drained powdered sugar 12 oz milk chocolate candy bars or dipping chocolate Measure sugar, syrup, and water into large saucepan. Heat, stirring occasionally until sugar dissolves. Bring mixture to boiling over high heat. Cover pan; boil for a min or two to let steam dissolve sugar crystals from sides of pan. Uncover; cook rapidly without stirring, to the hard ball stage 260 degrees ( small spoonful of mixture will form a hard ball when dropped in cold water). Beat egg whites until stiff; slowly pour syrup over them, beating constantly. Add vanilla. Continue beating, first with mixer and then by hand until candy becomes thick and creamy and holds its shape. Let stand just until it is cool enough to handle. Divide in half ; add coconut to one part, nuts and cherries to the other.Mold into egg shapes on board lightly sprinkled with powdered sugar. Place eggs in refrigerator or freezer to chill. Meanwhile melt chocolate over hot water. Frost bases of candy eggs; let set in refrigerator. Place on waxed paper; frost tops and sides; let set. Decorate if desired. Wrap carefully; store in refrigerator for about a week to mellow. YIELD: 3 pounds; 2 large, 6 medium or 12 small eggs. (Source: Dorothy Dean)
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