Marshmallow Easter Eggs

Name: Marshmallow Easter Eggs
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 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; 3/4 cup hot water; 2 teaspoons vanilla extract; 1 pound dark chocolate candy coating, melted; Candy coating disks, multiple colors, melted

TEST KITCHEN APPROVED

6 Reviews

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

By Taste Of Home Editorial Team

Recipe by Betty Claycomb

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 08, 2023

I've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. —Betty Claycomb, Alverton, Pennsylvania

Test Kitchen Tips:

Silicone egg molds are available and can be used instead of the flour.

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

Candy Thermometers

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.

TEST KITCHEN APPROVED

Marshmallow Easter Eggs

6 Reviews Add your review

Yield:3 dozen

Prep:45 min

Cook:15 min

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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
3/4 cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
Candy coating disks, multiple colors, melted

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Directions

1
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 n. apart; set aside.

2
In a small bowl, sprinkle the gelatin over cold water. 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 1/2 cup corn syrup.
3
Pour into a large bowl. Add 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 egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.