Chocolate-Covered Marshmallow Easter Eggs
Description: This delightful recipe for Chocolate-Covered Marshmallow Easter Eggs is a cherished family favorite, passed down from my mom. It combines the fluffy sweetness of homemade marshmallow with the rich decadence of dark chocolate, creating a treat that’s perfect for any springtime celebration. Don’t be intimidated by the amount of flour used; it’s simply for creating the egg molds and can be sifted and reused. These eggs are not only delicious but also a fun project to make with loved ones!
Category: Candy
Keywords: Dessert, Spring, For Large Groups
Ingredients:
- 7 cups flour, divided (for egg molds)
- 2 packets unflavored gelatin
- 1/2 cup cold water
- 2 cups sugar
- 1/2 cup light corn syrup
- 2/3 cup hot water
- 1 teaspoon vanilla extract
- 1 pound dark chocolate candy coating
- 1 cup white candy coating
Instructions:
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Prepare the Egg Molds: Begin by spreading 7 cups of flour evenly in each of three 13x9x2-inch baking pans. Additionally, spread 4 cups of flour in a 9-inch square pan.
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Create the Egg Impressions: Gently press a plastic egg halfway into the flour in each pan to form an impression. Repeat this process 35 times, ensuring there is a small amount of space between each impression.
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Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water. Set this mixture aside to allow the gelatin to bloom.
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Prepare the Marshmallow Mixture: In a large saucepan, combine the sugar, 1/2 cup of light corn syrup, and hot water. Heat the mixture over medium heat, stirring constantly, until it reaches a temperature of 238°F on a candy thermometer.
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Add the Gelatin: Remove the saucepan from the heat and stir in the remaining 1/2 cup of corn syrup. Pour the hot syrup mixture into a large mixing bowl.
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Incorporate the Gelatin: Add the bloomed gelatin, one tablespoon at a time, to the hot syrup mixture, beating on high speed until the candy is thick and has cooled to a lukewarm temperature.
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Flavor and Fill: Beat in the vanilla extract. Spoon the marshmallow mixture into the flour impressions in the pans, smoothing it out. Dust the tops lightly with flour. Let the marshmallow eggs stand for 3 to 4 hours, or until fully set.
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Remove and Coat: Carefully remove the marshmallow eggs from the flour, shaking off any excess flour. Melt the dark chocolate candy coating according to the package instructions. Dip each marshmallow egg into the melted chocolate, ensuring it’s fully coated.
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Set the Chocolate: Place each chocolate-coated egg flat side down on a sheet of wax paper. Allow the chocolate to set until it is firm.
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Decorate with White Chocolate: Pour the white candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the bottom corner of the bag and drizzle the white chocolate over the set chocolate-covered eggs for a decorative touch.
Cook Time: 4 hours
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes
Yield: Approximately 36 marshmallow eggs
These Chocolate-Covered Marshmallow Easter Eggs are not only a festive treat but also a wonderful way to celebrate the season with family and friends. Enjoy the process and the sweet results! 🌸🍫🥚
