Marshmallow Easter Eggs Recipe
Marshmallow Easter Eggs Recipe photo by Taste of Home

Marshmallow Easter Eggs Recipe

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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."
TOTAL TIME: Prep: 45 min. + standing Cook: 15 min.
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + standing Cook: 15 min.
MAKES: 36 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
  5. 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.
Originally published as Marshmallow Easter Eggs in Taste of Home April/May 2003, p8

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Reviewed Mar. 31, 2016

"I've made this every year since it was published. My girls love helping me make them, and we all enjoy eating them. They are delicious. Thanks for a wonderful recipe."

Reviewed Feb. 4, 2014

"I have used several different recipes to make marshmallows and this is by far the best and the easiest. I must confess, though that I pour mine into a 13X 9 pan and use small cookie cutters to shape the marshmallows, or cut them into squares. I also use vanilla bean paste in place of the vanilla because I like the look of the tiny vanilla bean flecks in the candy"

Reviewed Mar. 14, 2012

"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 Mar. 12, 2010

"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 Jan. 19, 2009

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

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