HOMEMADE CHOCOLATE MARSHMALLOW EGGS

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

The other day, my mom reminded me about these Marshmallow Eggs that we made a few times when I was little.  I had totally forgotten about these, but I had so much fun making these with my girls!  The homemade marshmallows are so much yummier than the store-bought variety and it the process of making them is really interesting too!

Homemade Chocolate Marshmallow Eggs

2 pkgs. Knox unflavored gelatin
2/3 cup cold water
1 cup sugar
1 1/3 cup light corn syrup
flavoring/food coloring (I used 1/2 tsp cherry extract and red food coloring, but feel free to experiment!)
1 pkg. CandiQuik melting chocolate

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

Soften the gelatin in cold water in a saucepan.  Heat to medium-high heat and add sugar.  Stir until dissolved (about 3-4 minutes).

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

 

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs
Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

The next day, pull the eggs out of the molds and brush all of the excess flour off.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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.

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

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!

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

 

Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs
Butter With a Side of Bread: Homemade Chocolate Marshmallow Eggs

HOMEMADE CHOCOLATE MARSHMALLOW EGGS
 
Author:
Ingredients
  • 2 pkgs. Knox unflavored gelatin
  • ⅔ cup cold water
  • 1 cup sugar
  • 1⅓ cup light corn syrup
  • flavoring/food coloring (I used ½ tsp cherry extract and red food coloring, but feel free to experiment!)
  • 1 pkg. CandiQuik melting chocolate
Instructions
  1. 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.
  2. Soften the gelatin in cold water in a saucepan. Heat to medium-high heat and add sugar. Stir until dissolved (about 3-4 minutes).
  3. 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.
  4. 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.
  5. 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.
  6. The next day, pull the eggs out of the molds and brush all of the excess flour off.
  7. 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.
  8. 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.
  9. 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!

35 COMMENTS

  1. I buy these at Harmon's grocery store almost every year. And honestly they don't taste great, it's a tradition in my family to have hese so I keep doing it. I'm so excited to make my own this year, maybe they will taste like the ones my mom a.k.a. The Easter Bunny gave me as a child. Thank you so much!

  2. One hint to make the egg indentations in the flour easier–put together a plastic egg, wrap tape around it and make a &#39;tab&#39; to easily pull the egg back out of the flour.<br />These are seriously delicious!!

  3. How cute! Pinned!! Stopping by from Pinworthy Projects link party. Btw, love the name of your blog! My mom always said I was having a little bread with my butter because I eat so much butter on my bread. =) <br />- Kate @ i heart eating

  4. Every recipe you share looks better and better! Just beautiful! Love it! Can&#39;t wait to try it with my children. Thanks so much for linking up with &quot;Try a New Recipe Tuesday.&quot; I hope you will be able to share something with us today. 🙂

  5. Such a great idea! I will make this lately too and its amazing how something so simple is so helpful!<br />I want to start a page as your ans recently I asked a web design company ELCO PLANET (www.elcoplanet.com) to develope the page for me.. I was just interested for web hosting..can you please advice me about web hosting provider..have you ever heard for http://www.elcoplanet.com offering hosting,

  6. Wow Nellie! These look awesome! I have been meaning to check out your blog for months and just happened to see a recipe on Pinterest from your blog – so I finally remembered to check it out and Kassi just came up behind me before I found out which of you 3 awesome ladies made these amazing eggs and she said, &quot;MOM, DO YOU KNOW WHO MADE THOSE?&quot; So, I knew before I read your name. So

  7. I hope you are still reading this. Since the last post from you was in 2013, but thank you for recipe. I want to start following you. Can’t wait to make these. Can you use any kind of chocolate? Please email me.

    • Of course we’re still here! Yes you can use any kind of chocolate, but to make the dipping process easier, I suggest adding a bit of coconut oil to help thin it out. So 1 cup chocolate chips to 1 TBSP coconut oil is a good ratio. 🙂 enjoy!

  8. I make these every year however mine are made with Jello. Then you can have any flavor you want. the sky’s the limit when you have a variety of flavor and you don’t have to use food coloring. You can also use white chocolate to intensify the flavor of some jello flavors such as Lemon flavored jello eggs dipped in white chocolate or raspberry flavored jello eggs dipped in milk chocolate.

  9. I love your blog I just joined yesterday and this Marshmallow Easter egg recipe confirms why I joined I do not join many, but you are a very good baker and you explain details very nicely (this comes from a retired school teacher) Love the recipe and look forward to many more of your wonderful recipes

  10. I made 3 batches tonight. The first one was too thick to put in the molds. The second one was not as thick as the first but still didn’t didn’t flow into the molds. The third filled the molds easily. So, did I beat the mixture too long? Cook the mixture too long? They all taste great. Tomorrow we will be covering them with the chocolate.

    • It sounds like you probably just mixed a little bit too long if the mixture was too thick, so maybe just reduce the mixing time by a minute or two next time (although it sounds like your last batch worked well)!

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