CHOCOLATE COVERED MARSHMALLOW EGGS

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

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Marshmallow Easter 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!

CHOCOLATE COVERED MARSHMALLOW EGGS

Marshmallow Eggs are made by making a simple gelatin mixture. Use unflavored gelatin and then use extracts to make any flavor you’d like – cherry, strawberry, orange, lemon or any other flavor you want! Press an egg into a pan of flour to make egg-shaped molds and then pour the gelatin mixture in the molds. Let the gelatin set up and then dip in melted chocolate and decorate! Easy and fun and perfect for an Easter treat.

ARE HOMEMADE MARSHMALLOW EGGS DIFFICULT TO MAKE?

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.

DO YOU USE CORNSTARCH OR FLOUR FOR MAKING MARSHMALLOW MOLDS?

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 need 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!

INGREDIENTS IN CHOCOLATE COVERED MARSHMALLOW EGGS

Unflavored gelatin – You will need 2 small packets of unflavored gelatin. Each packet has 2 1/2 teaspoons of gelatin, so you will need 5 teaspoons total.

Cold water – The cold water will help to dissolve the gelatin and provide the necessary liquid for the mixture.

Sugar – A cup of sugar provides all of the sweetness for these delicious chocolate eggs.

Light corn syrup – Corn syrup is necessary for making the marshmallows. Use light corn syrup to get the right flavor, taste and color for the eggs.

Flavoring/food coloring – You can use whatever flavor of extract you want, and then you can use the corresponding food coloring to match. The food coloring is completely optional, but I recommend adding flavor to the marshmallow mixture. You will need about 1/2-1 teaspoon of extract for each batch of eggs. (I used 1/2 tsp cherry extract and red food coloring, but feel free to experiment!)

CandiQuik melting chocolate – You will need 16 ounces of Candiquik chocolate coating. You can use almond bark or any other type of melting chocolate. You could use dark chocolate or white chocolate, but I really prefer Candiquik or milk chocolate.

STEP BY STEP INSTRUCTIONS ON HOW TO MAKE CHOCOLATE COVERED MARSHMALLOW EGGS

PREPARE THE MOLDS

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.  (You can use a real egg too, but the plastic ones are usually a little rounder and perfectly shaped. ) 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.

MAKE THE MARSHMALLOW MIXTURE

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

Pour the corn syrup into a mixing bowl and then add the hot mixture to 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.

FILL THE MOLDS

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.

DIP THE 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. 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.

DECORATE THE MARSHMALLOW EASTER EGGS

You can either eat the eggs just like that, or you can decorate them if you want to. You can pipe some frosting onto the eggs and coat the frosting with colored sugar or sprinkles or you can color some white chocolate, melt it and drizzle on top. Store at room temperature until ready to serve.

HOMEMADE CHOCOLATE MARSHMALLOW EGGS

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

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Course: Dessert

Cuisine: American

Keyword: Chocolate Covered Marshmallow Eggs

Prep Time: 20 minutes

Set Time: 8 hours

Servings: 30 eggs

Calories: 156kcal

Author: Jessica & Nellie

Ingredients

• 2 pkgs. Knox unflavored gelatin
• ⅔ cup cold water
• 1 cup sugar
• 1 ⅓ 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.  (You can use a real egg too, but the plastic ones are usually a little rounder and perfectly shaped. ) 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).
• Pour the corn syrup into a mixing bowl and then add the hot mixture to 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 decorate them if you want to. You can pipe some frosting onto the eggs and coat the frosting with colored sugar or sprinkles or you can color some white chocolate, melt it and drizzle on top. Store at room temperature until ready to serve.

Video

Nutrition

Calories: 156kcal | Carbohydrates: 29g | Protein: 0.2g | Fat: 4g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 0.3mg | Sugar: 29g | Calcium: 2mg | Iron: 0.01mg

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

HOW TO STORE MARSHMALLOW EASTER EGGS

Chocolate Covered Marshmallow Eggs are good for 1-2 weeks if stored in an airtight container at room temperature. I’ve never tried freezing them, but I would imagine that would work well if you wanted to make the eggs 1-2 months in advance of needing them.

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Marshmallow Easter Eggs are easily made with a homemade gelatin mixture dipped in melted chocolate. Delicious chocolate marshmallow egg recipe that is fun to make and tastes better than the ones from the store!