HOMEMADE CHOCOLATE MARSHMALLOW EGGS

Homemade Chocolate Marshmallow Eggs are requested every spring at my house – the kids love to help make them and they really do taste so much better than the kind you buy at the store. A few years ago my mom reminded me about these Chocolate Marshmallow Eggs that we made a few times when I was younger.  I had totally forgotten about them!

I know that the process seems a little bit time-consuming and a lot of readers have commented that it is too much work, but it really isn’t that difficult! The marshmallow mixture only takes about 15 minutes to make and then once it is poured in the molds, it does have to sit overnight, but you don’t have to do anything during that time. As soon as you take the marshmallow eggs out of the flour molds, they can immediately be dipped into chocolate and are ready to eat within minutes.

I have also had quite a few readers ask if you can use cornstarch instead of flour for the molds. Apparently cornstarch is traditionally used in candy making? I’m not a professional at all, so maybe cornstarch is better, but you use quite a bit and I usually have a lot more flour than cornstarch available. It would take a lot of containers of cornstarch to fill a few 9X13 pans, so I think it’s much more convenient to use flour. You brush off the excess flour when you remove the marshmallows from the molds and you can’t taste it at all! And the marshmallow mixture doesn’t stick to the flour at all, so I just put the flour right back into my canister when I’m done – no need to waste it!

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

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. 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.
8. 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!

If you enjoyed our Homemade Chocolate Marshmallow Eggs, you may also want to try the following recipes:

• Easter Marshmallow Bark
• Peanut Butter Easter Eggs
• Easter Egg Nests
• Cadbury Mini Eggs Brownie Bars
• Little Lemon Drops

HOMEMADE CHOCOLATE MARSHMALLOW EGGS

Homemade Chocolate Marshmallow Eggs are so fun to make for Easter! They can be made in any flavor and they taste so much better than the store-bought variety! 

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Author: Butter With A Side of Bread

Ingredients

• 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

Instructions

• 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.
• Soften the gelatin in cold water in a saucepan. Heat to medium-high heat and add sugar. Stir until dissolved (about 3-4 minutes).
• 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.
• 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.
• 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.
• The next day, pull the eggs out of the molds and brush all of the excess flour off.
• 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.
• 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.
• 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!

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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