Chocolate-Covered Easter Eggs

Combine corn syrup, sugar, salt and water, mixing well.

Cook over medium heat, stirring constantly, until sugar dissolves.

Cook without stirring until mixture reaches firm ball stage (248° on candy thermometer).

Slowly pour half of sugar mixture over beaten egg whites, beating constantly with electric mixer.

Cook remaining half of sugar mixture over medium heat to hard ball stage (260° on candy thermometer).

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.

Stir in pecans and cherries.

Shape mixture into 2-inch eggs or 2 large eggs.

Melt chocolate morsels and paraffin in a saucepan over very low heat, stirring constantly.

Dip each egg into chocolate; cool on waxed paper.

Reheat chocolate if it thickens.

Decorate as desired with decorator icing.

About 30 (2-inch) eggs or 2 (1 1/4 to 1 1/2 pound) eggs.