Apr 16, 2012

Marshmallow eggs

marshmallow eggs 1

When I realized that this year for our Easter gathering I had a gift for everyone that was there (mostly because of birthdays) except for my Mom – so I wanted to buy her some chocolate covered marshmallow eggs (her favorite).  Except I could not find any at the local chocolate shop I went to.  So instead of driving all over looking of them I wanted to see if I could make them myself. 

My first thought was that I had an Easter egg cookie cutter and I would make a sheet of marshmallow and just cut out egg shapes.  But during my search for a recipe – I came across this ingenious idea where you use a real egg and make a mold in flour.  Then you pour the marshmallow into the molds to get your egg shape.   So much fun!  I loved how these turned out!

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Even better that they were unbelievably good – so light and fluffy with that crisp chocolate coating.  Marshmallow is not at all difficult to make either – I don’t know why I haven’t made it sooner since it has been on my to-make list forever. 

marshmallow eggs 3

I think the Easter bunny will be making more of these again next year!  Enjoy!

marshmallow eggs 4


  • 5 lbs. all-purpose flour
  • 1 large egg
  • 2 Tbsp. unflavored gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 1 cup light corn syrup, divided
  • 3/4 cup hot water
  • 2 tsp. vanilla extract
  • 1 pound dark chocolate, melted


1. Spread flour in each of three 13-in. x 9-in. pans.  Carefully wash the egg with soap and water and pat dry.  Press washed egg halfway into the flour to form an impression. Repeat about 35 times; set aside.

2. In a small bowl, sprinkle the gelatin over cold water; set aside.

3. In a medium saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238°F (soft-ball stage).  Remove from the heat; stir in remaining corn syrup.

4. Pour into the bowl of a stand mixer. Add reserved gelatin, 1 tablespoon at a time, beating on high speed with the whisk attachment until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.

5. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.

6. Brush excess flour off marshmallow eggs. Dip each in melted chocolate. Place flat side down on waxed paper.  Let stand until set.

Source: Taste of Home

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