Chocolate-Covered Easter Eggs

Directions

1. 1
   Combine corn syrup, sugar, salt and water, mixing well.
2. 2
   Cook over medium heat, stirring constantly, until sugar dissolves.
3. 3
   Cook without stirring until mixture reaches firm ball stage (248° on candy thermometer).
4. 4
   Slowly pour half of sugar mixture over beaten egg whites, beating constantly with electric mixer.
5. 5
   Cook remaining half of sugar mixture over medium heat to hard ball stage (260° on candy thermometer).
6. 6
   Pour mixture slowly over egg white mixture; beat until mixture holds its shape and mixer cannot beat any more. Beat with wooden spoon until mixture is no longer glossy.
7. 7
   Stir in pecans and cherries.
8. 8
   Shape mixture into 2-inch eggs or 2 large eggs.
9. 9
   Melt chocolate morsels and paraffin in a saucepan over very low heat, stirring constantly.
10. 10
    Dip each egg into chocolate; cool on waxed paper.
11. 11
    Reheat chocolate if it thickens.
12. 12
    Decorate as desired with decorator icing.
13. 13
    Yield:
14. 14
    About 30 (2-inch) eggs or 2 (1 1/4 to 1 1/2 pound) eggs.