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Marshmallow Easter Eggs

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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

Ingredients

Scale

  1. 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:

    1. Powdered sugar (for shaping)
    2. 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

Find it online: https://grandmarecipesflash.com/marshmallow-easter-eggs/