Easter Marshmallow Eggs
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Easter Marshmallow Eggs
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sweet, fluffy treats are a staple in Easter baskets and are enjoyed by both kids and adults alike. While store-bought marshmallow eggs are readily available, there is something special about making your own homemade version. By crafting your own marshmallows and dipping them in a decadent chocolate coating, you can create a personalized Easter treat that will impress your friends and family.
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Ingredients
- 6 - 8 cups all-purpose flour
- 1 egg or colored egg to create the molds
- 1 cup cold water divided
- 3 1/4 ounce envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract or 2 tablespoons orange or raspberry extract
- 12 ounces dark chocolate melting wafers Ghirardelis
- Colored candy melts or sprinkles
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Instructions
- Spread the flour evenly in a large 11x17 inch pan with deep sides, making sure it is about ½ inch deep. Press an egg into the flour every 1 to 2 inches apart, to make the egg molds.
- Pour ½ cup water into the bowl of a stand mixer and sprinkle the gelatin over the water. Let sit for 3 minutes.
- In a saucepan, combine the remaining ½ cup water, sugar, corn syrup and salt and cook over medium heat. Let the syrup come to a boil and cook. Use a candy thermometer and cook without stirring until the thermometer reads 240°.
- Turn the mixer on low and carefully pour the syrup slowly into the gelatin, and add the vanilla. Beat it on medium high for 10 to 13 minutes, until it has cooled and is thick and fluffy. The mixture should not be as hard or thick as when making marshmallows, just soft and fluffy.
- Spray 2 tablespoons with cooking spray and scoop a large tablespoon of marshmallow and fill the egg molds, using the second spoon to scrape it off the other spoon. Repeat until all the molds are full.
- After 10 minutes, carefully flip the eggs over in the flour to coat the other side. Don’t press down on them.
- Let the marshmallows dry for 2 hours.
- Gently lift the marshmallows and gently brush the flour off. You can lightly tap on the eggs to remove the flour.
- Use scissors to trim any rough edges from the sides of the marshmallows.
- Place the chocolate melting wafers in a bowl and microwave on high for 20 seconds, stir, then microwave for an additional 15 seconds as needed until the chocolate is melted and smooth.
- Spray a parchment paper with cooking spray and place on a tray.
- Use a fork and dip the marshmallows in the chocolate, making sure to coat all sides. Tap the fork on the side of the bowl to remove excess chocolate, then slide onto the parchment paper. Repeat until all the eggs have been coated.
- Melt ¼ cup of each color of the candy melts. Pour them into small ziplock bags and snip a small corner of each bag. Draw pretty designs over the eggs. You may need to reheat the bags of candy melts to resoften if they get hard.
- Let them harden for another 30 - 45 minutes.
Notes
- Tips: Gelatin needs to bloom in water. This makes sure that the marshmallows are smooth and that there are no lumps of gelatin in the candy. Spread the flour evenly in a large pan, making sure that there is about a ½ inch of flour. You will need to press eggs (real or plastic) down halfway to form the egg shape. You can use scissors to trim the marshmallow eggs up. As you are spooning the mixture into the molds, it can be messy and drip. Don’t worry. It will dry and then you can trim it. It is IMPORTANT to spray your spoons with cooking spray to prevent the marshmallows from sticking to the spoons. You may need to repeat occasionally if it starts to stick.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
7mg
(2%)
Sodium
144mg
(6%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
12IU
(0%)
Calcium
13mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24eggs
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 144mg | 6% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 12IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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