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Marshmallow Easter Eggs Recipe

Marshmallow Easter Eggs Recipe photo by Taste of Home

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"I've been making this wonderful Easter candy for years," notes Betty Claycomb of Alverton, Pennsylvania. "These eggs are a big hit with everyone who loves marshmallows."

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Marshmallow Easter Eggs Recipe

Prep: 45 min. + standing Cook: 15 min.

Yield: 36 Servings

45 15 60

Ingredients

25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted

Directions

Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times; set aside.
In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup.
Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs. Yield: 3 dozen.

Editor's Note: For safety reasons, we recommend that you discard the egg and all of the flour.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 462 calories, 5 g fat (4 g saturated fat), 6 mg cholesterol, 15 mg sodium, 94 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Marshmallow Easter Eggs in Taste of Home April/May 2003, p8

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Marshmallow Easter Eggs

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Reviewed on Mar. 14, 2012 by mach86

This recipe came out in the April/May 2003 issue of Taste of Home and I made it for Easter. Now my family will not settle for anything else!! They are time consuming, but worth every minute. None of my friend can believe I make marshmallow eggs, even the marshmallow, from scratch!

Reviewed on Mar. 12, 2010 by Brendasawatzky

I recommend using a plastic egg, and sifting the flour later for future use. It's a waste to throw away so much ingredients, just to make this candy.

Reviewed on Jan. 19, 2009 by nivo

it is wonderful recipe ..thank you so much for the good job

Reviewed on Mar. 19, 2008 by DDPLoeches

I've made these eggs several times, and I use a clean plastic egg to make the molds. It works best to open the egg and insert a loop of plastic (from a plastic bag) between the halves of the egg, to make it easier to pull the egg back out of the flour. (And I often sift the flour and store it in the freezer until the next time, since I haven't used a raw egg to make the molds.) They make fun Christmas balls too, using the big end of the egg to make the molds, then decorating them with Christmas sprinkles.