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Marshmallow Easter Eggs

Marshmallow Easter Eggs

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  • Author: Grace Sullivan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes (including chilling)
  • Yield: 12-16 eggs (depending on size) 1x
  • Category: Dessert, Easter Treats
  • Method: Refrigerating, Dipping, Mixing
  • Cuisine: American
  • Diet: Vegetarian

Description

These sweet, homemade Marshmallow Easter Eggs are a fun and festive treat for Easter. With a soft, fluffy marshmallow center and a sweet chocolate coating, they’re perfect for gifting or enjoying with family.

Ingredients

Units Scale

For the marshmallow filling:

1/4 cup water

1 tablespoon gelatin powder

1/2 cup corn syrup

1/2 cup sugar

1/2 teaspoon vanilla extract

Pinch of salt

For the chocolate coating:

2 cups semisweet chocolate chips or chopped chocolate

1 tablespoon vegetable oil or shortening

Instructions

  • Make the marshmallow filling: In a small bowl, sprinkle gelatin over the water and let it bloom for 5 minutes. In a saucepan, combine corn syrup, sugar, and salt. Heat over medium until the sugar dissolves, then bring to a boil. Remove from heat and stir in the gelatin mixture until fully dissolved. Add vanilla extract and allow the mixture to cool to room temperature.
  • Using a hand mixer or stand mixer, beat the mixture on high speed for about 10-12 minutes until fluffy and thickened.
  • Shape the marshmallow eggs: Transfer the marshmallow mixture into a piping bag or spoon it into a zip-top bag with the tip cut off. Pipe the mixture into egg-shaped molds, or use your hands to form small oval shapes. Let them set in the refrigerator for about 1 hour.
  • Prepare the chocolate coating: Melt the chocolate and vegetable oil (or shortening) together in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth.
  • Coat the eggs: Dip each marshmallow egg into the melted chocolate, using a fork to lift it out and letting excess chocolate drip off. Place the coated eggs on a parchment-lined tray.
  • Chill and set: Refrigerate the coated eggs for at least 1 hour or until the chocolate is firm. Once set, they are ready to enjoy!

Notes

You can decorate the eggs with sprinkles, colored sugars, or drizzle additional chocolate on top for a decorative touch. These are great for Easter baskets or as a homemade gift!

Nutrition

  • Serving Size: 1 egg (approx. 1/12 of recipe)
  • Calories: 180 kcal
  • Sugar: 25 g
  • Sodium: 20 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0g
  • Carbohydrates: 30 g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 10 mg

Find it online: https://www.cookflash.com/marshmallow-easter-eggs/