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Marshmallow Easter Eggs Recipe

Marshmallow Easter Eggs Recipe

"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. YIELD: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


  • 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: 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.

Recipe Note

Test Kitchen Tips:

  • For safety reasons, we recommend that you discard the egg and all of the flour.
  • Silicone egg molds are available and can be used in place of the flour.
  • Nutritional Facts

    1 each: 462 calories, 5g fat (4g saturated fat), 6mg cholesterol, 15mg sodium, 94g carbohydrate (26g sugars, 3g fiber), 10g protein.

    Reviews for Marshmallow Easter Eggs

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    Collette User ID: 9076280 261163
    Reviewed 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 then
    do all the other steps as suggested on the recipe ?
    I truly would like to understand all the 8 pounds of FLOUR Wasted
    So Please Enlighten Me, I've read 4 times the Recipe and the only thing I understand
    about the flour is to make an Egg Form and then Pour Marshmallow Mixture
    into the *Flour Mould* *Egg Form
    ** Why not use Confectioner Sugar for the basic that does the same as flour
    except it is a sugar coating instead of flour"

    jdog31399 User ID: 1186484 246354
    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."

    shawnba User ID: 2581969 54457
    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"

    mach86 User ID: 2267260 205462
    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!"

    Brendasawatzky User ID: 3534609 54610
    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."

    nivo User ID: 3740773 67726
    Reviewed Jan. 19, 2009

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

    DDPLoeches User ID: 1536323 85621
    Reviewed Mar. 19, 2008 Edited Sep. 9, 2016

    "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."

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