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Marshmallow Easter Eggs

I've been making this wonderful Easter candy for years. These eggs are a big hit with everyone who loves marshmallows. —Betty Claycomb, Alverton, Pennsylvania
  • Total Time
    Prep: 45 min. + standing Cook: 15 min.
  • Makes
    3 dozen

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
  • Candy coating disks, multiple colors

Directions

  • Spread 7 cups flour in each of three 13x9-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, 2-in. apart; 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. Drizzle candy coating over eggs.
Test Kitchen Tips:
  • Silicone egg molds are available and can be used instead 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.
    Nutrition Facts
    1 piece: 147 calories, 4g fat (4g saturated fat), 0 cholesterol, 7mg sodium, 28g carbohydrate (28g sugars, 0 fiber), 1g protein.

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    Reviews

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    Average Rating:
    • DDPLoeches
      Apr 11, 2020

      You don't need to waste the flour if you use a plastic egg to make the molds. Just sift out the marshmallow pieces and reuse it.

    • Collette
      Feb 12, 2017

      I do not Understand wasting on the Flour ?? *Why not find a egg mold and dust with flour put in fridge to cool and set thendo all the other steps as suggested on the recipe ?I truly would like to understand all the 8 pounds of FLOUR WastedSo Please Enlighten Me, I've read 4 times the Recipe and the only thing I understandabout the flour is to make an Egg Form and then Pour Marshmallow Mixtureinto the *Flour Mould* *Egg Form** Why not use Confectioner Sugar for the basic that does the same as flourexcept it is a sugar coating instead of flour

    • jdog31399
      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.

    • shawnba
      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

    • mach86
      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!

    • Brendasawatzky
      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.

    • nivo
      Jan 19, 2009

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