Hey, friend! If you’re looking for a fun, festive treat that will totally steal the show this Easter, you’ve come to the right place. These Marshmallow Easter Eggs are a game-changer. They’re soft, sweet, and a little bit chewy, all wrapped up in a sugary, colorful coating. Trust me, you’re going to love these little bites of heaven!
This recipe brings that warm, fuzzy feeling you get when you’re biting into something homemade and delicious. Whether you’re making them for the kids, surprising your friends, or just indulging in a little self-love (hey, we all need it!), these Marshmallow Easter Eggs are perfect for the season. They’re fun to make and even more fun to eat—plus, they look super cute!
Why You’ll Love Marshmallow Easter Eggs
This isn’t just your average Easter candy—these Marshmallow Easter Eggs are about creating memories, making a mess in the kitchen, and enjoying a moment of pure sweetness. Here’s why they’re sure to become a family favorite:
- Versatile: Whether you’re filling Easter baskets or just snacking with family on a Sunday afternoon, these eggs can be customized to fit any occasion. Imagine surprising the kids with a batch of these after an Easter egg hunt. What a treat!
- Budget-Friendly: You don’t need a ton of fancy ingredients to make these little beauties. The magic comes from simple pantry staples—plus, they’re so much better than anything you can grab from the store.
- Quick and Easy: These are perfect for those days when you’re craving something homemade but don’t want to spend hours in the kitchen. With just a few steps, you’ll have a batch ready to go, and they’ll be the talk of the table.
- Customizable: Want to jazz them up? Add a little sprinkle of edible glitter or extra chocolate drizzles. Feeling adventurous? Try different flavor extracts or coatings to give them a fun twist.
- Crowd-Pleasing: Kids love them, adults love them—everyone loves them! There’s just something about that fluffy marshmallow filling that makes them irresistible.
Ingredients for Marshmallow Easter Eggs
Here’s the magic of these marshmallow eggs—only a few simple ingredients come together to make something that’s a total showstopper. Let’s break it down:
- Marshmallows: These soft, pillowy clouds are the heart of the egg. They give that perfect chewy center everyone craves.
- Butter: Adds richness and helps everything come together with that smooth, melt-in-your-mouth texture.
- Powdered Sugar: Sweet and smooth, this helps make the marshmallow mixture thick and easy to mold.
- Vanilla Extract: A dash of this gives the marshmallows a warm, aromatic flavor that adds depth.
- Chocolate Chips: For that irresistible outer layer of chocolate, because let’s be real, chocolate makes everything better.
- Colored Sprinkles: Optional, but trust me, they’ll make your marshmallow eggs look adorable and extra festive!
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions for Making Marshmallow Easter Eggs
Alright, let’s dive into making these marshmallow Easter eggs. Follow these easy steps and get ready to create something magical:
1. Prepare Your Marshmallow Mixture
In a large saucepan, melt the butter over low heat. Once it’s melted, add the marshmallows and stir until they’re completely melted and smooth. The warmth and sweetness of the marshmallow and butter combo is enough to make your taste buds do a happy dance. Add a splash of vanilla extract to kick things up a notch!
2. Mix in Powdered Sugar
Once your marshmallow mixture is smooth, remove it from the heat. Slowly stir in the powdered sugar, a little at a time, until it becomes thick enough to hold its shape. If you want to add some color, you can drop in a few drops of food coloring at this point to make the eggs extra festive.
3. Shape the Eggs
Allow the marshmallow mixture to cool just slightly so it’s easy to handle. Then, lightly grease your hands with butter (this helps prevent the marshmallow from sticking to you) and start shaping the mixture into small egg-like shapes. Don’t worry about them being perfect—they’re homemade, and that’s part of the charm!
4. Chill the Marshmallow Eggs
Place the shaped marshmallow eggs onto a lined baking sheet and chill them in the fridge for about 30 minutes. This will help them firm up so you can dip them in chocolate without making a sticky mess.
5. Coat in Chocolate
Melt the chocolate chips in a microwave-safe bowl or over a double boiler. Once the chocolate is smooth and silky, dip each marshmallow egg into the chocolate until it’s fully coated. You can also drizzle the chocolate over them if you prefer a more rustic look. If you’re feeling extra festive, roll them in sprinkles right after dipping for some extra color and crunch.
6. Let Them Set
Place the chocolate-coated eggs back on the lined baking sheet and let them cool completely. Once the chocolate has hardened, you’re all set! These little gems are ready to go.
How to Serve Marshmallow Easter Eggs
These Marshmallow Easter Eggs are pretty much perfect as-is, but if you want to take them to the next level, here are a few ideas:
- As an Easter Basket Treat: Fill up a basket with these sweet little eggs, and watch the smiles light up when they’re discovered.
- With Coffee or Hot Chocolate: These eggs are perfect for dunking in a warm cup of coffee or hot chocolate. Imagine the chocolate melting into your drink while you enjoy your treat!
- As a Dessert: They’re sweet and rich enough to serve as a standalone dessert at your Easter table.
Additional Tips
- Prep Ahead: These eggs are a great make-ahead treat. Just store them in an airtight container and pop them in the fridge for up to a week.
- Double the Batch: You can easily double or triple the batch to make enough for everyone at your holiday gathering. Plus, they’re the perfect snack for when you need a little something sweet!
- Storage Tips: Store leftovers in an airtight container in the fridge for up to a week. But trust me, they probably won’t last that long!
FAQ Section
Q1: Can I substitute the chocolate for something else?
A1: Yes! You can use white chocolate, dark chocolate, or even candy melts for a colorful twist.
Q2: Can I make these ahead of time?
A2: Absolutely! They store great in the fridge for up to a week, so feel free to make them a few days ahead of your Easter celebration.
Q3: How do I store leftovers?
A3: Just place them in an airtight container and store them in the fridge.
Q4: Can I freeze these?
A4: Yes, you can freeze them! Just make sure they’re in an airtight container to prevent freezer burn.
Q5: Can I use any marshmallows for this recipe?
A5: While mini marshmallows work best, you can use regular marshmallows too. Just chop them up into smaller pieces!
Conclusion
These Marshmallow Easter Eggs are an easy, fun, and totally irresistible treat. They’re sure to make your Easter extra special—and trust me, they’ll be gone before you know it. So go ahead, get in the kitchen, and create some sweet memories with this simple yet delightful recipe
PrintMarshmallow Easter Eggs
These homemade Marshmallow Easter Eggs are soft, fluffy, and coated in rich chocolate—just like the ones from childhood! A fun and festive treat for Easter baskets or dessert tables. Perfect for gifting or adding a sweet touch to your holiday spread
- Prep Time: 30 minutes (excluding setting time)
- Cook Time: 20 minutes
- Total Time: 4-6 hours (for marshmallow setting and cooling)
- Yield: 12–15 eggs (depending on size) 1x
- Category: Dessert, Candy
- Method: No-bake, Stovetop, and Setting
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
For the Marshmallow Filling:
- 1/2 cup cold water
- 2 1/2 tbsp (3 packets) unflavored gelatin
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 tsp salt
- 1 tsp vanilla extract (or almond extract for extra flavor)
For the Chocolate Coating:
- 12 oz milk or dark chocolate, melted
- 1 tbsp coconut oil (optional, for a smoother coating)
For Coating & Decoration:
- Powdered sugar (for shaping)
- Sprinkles, crushed nuts, or colored sugar (optional)
Instructions
Step 1: Prepare the Mold
Line a baking sheet with parchment paper and dust with powdered sugar.
Create shallow egg-shaped indentations in the sugar using the back of a spoon (this will help form the marshmallow eggs).
Step 2: Make the Marshmallow Mixture
In a large mixing bowl, sprinkle gelatin over 1/2 cup cold water and let sit for 5 minutes.
In a saucepan, combine sugar, corn syrup, 1/4 cup water, and salt. Bring to a boil over medium heat, stirring occasionally.
Once the syrup reaches 240°F (soft-ball stage) on a candy thermometer, remove from heat.
Slowly pour the hot syrup into the gelatin mixture while beating with an electric mixer on low.
Increase speed to high and beat for about 8-10 minutes, until thick and fluffy.
Mix in vanilla extract.
Step 3: Shape the Marshmallow Eggs
Spoon the marshmallow mixture into the egg-shaped molds in the powdered sugar.
Let sit at room temperature for 4-6 hours, or until firm.
Step 4: Coat in Chocolate
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each. Add coconut oil if needed for a smoother consistency.
Carefully remove marshmallow eggs from the powdered sugar mold and brush off excess sugar.
Dip each egg in melted chocolate using a fork, letting excess drip off.
Place on a parchment-lined tray and decorate with sprinkles, crushed nuts, or drizzled white chocolate.
Let set at room temperature or refrigerate for 15-20 minutes until the chocolate hardens.
Notes
- Store the marshmallow eggs in an airtight container at room temperature for up to 1 week.
- You can also use dark chocolate for a richer flavor or drizzle white chocolate on top for a decorative touch.
- Make sure the marshmallow mixture sits long enough to firm up before coating in chocolate to prevent melting.
Nutrition
- Serving Size: 1 marshmallow egg (assuming 12 eggs total)
- Calories: 180
- Sugar: 22g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg