Before you begin, you will be filling 3-4 9X13 pans with about an inch of flour to make your egg molds with. (Don't worry - the flour will not get contaminated at all and you will be able to pour it back in your canister and use it for your next baking project!) Use a plastic Easter egg and press into the flour to make the forms for your marshmallows. Just make sure that you can't see the bottom of the pan through the flour - if you can, you need to make it a little deeper.
Soften the gelatin in cold water in a saucepan. Heat to medium-high heat and add sugar. Stir until dissolved (about 3-4 minutes).
Get your corn syrup ready in a bowl and then pour the hot mixture into the corn syrup. Immediately start beating the mixture on high speed.
Add flavor and food coloring if desired. Continue beating until thick, fluffy and air-filled. It took me about 10 minutes to get the mixture to this point.
Spoon the mixture into your prepared molds. (This part is so cool! You would think the flour would get all mixed up with the marshmallow mixture, but they don't...at ALL! It is the strangest thing- my kids were amazed. Ok, I was too!) When the molds are filled, cover the eggs completely with flour and then let them sit out overnight.
The next day, pull the eggs out of the molds and brush all of the excess flour off.
Melt the CandiQuik according the package directions (only takes 1-2 minutes in the microwave). Dip the bottom of the egg in the melted chocolate and then place the chocolate side down on waxed paper.
Once that chocolate has set (only takes a couple of minutes), you can dip the top in chocolate as well. Make sure to place the bottom of the eggs (dry side) back on the waxed paper so that the tops stay smooth and rounded.
You can either eat the eggs just like that, or you can add some decorations to make them a little fancier. Either way, they are soooo delicious! Enjoy!