Chocolate Marshmallow Eggs Recipe

Chocolate marshmallow eggs are easy to make and fun to eat! Once you try homemade marshmallows, you’ll be hooked.

You might also like our coconut cream eggs, chocolate peanut butter eggs, or scotcheroo eggs.

Watch our step by step video!

Chocolate Marshmallow Eggs

Have you tried making marshmallows before? Homemade marshmallows are actually easy to make and only require a few ingredients. They are so much softer than store-bought marshmallows but still hold their shape beautifully and are easy to customize. I made a batch and then cut them into egg shapes with a cookie cutter! Don’t worry, the scraps didn’t go to waste. You can cut them up and use them in hot chocolate!

Why This Marshmallow Recipe Is So Easy

1. Simple ingredients: everything needed to make marshmallows can be found at your local grocery store.
2. Easy and Fun: you might see the candy thermometer and wonder if this is a fussy recipe—don’t worry. The mixture simmers low and slow for about 10 minutes. You just need to keep an eye on it, and once it hits 245 degrees, it’s done. Easy!
3. Makes a lot of marshmallows: one batch easily fills a half-sheet pan, making at least 36 eggs.
4. Easy to Shape: I used an oval/egg cookie cutter to create the egg shapes.
5. Easy to Customize: Dip in chocolate, drizzle, or add sprinkles. These marshmallow eggs are fun to customize! I used melted white chocolate and a frosting tip to pipe squiggles across mine to resemble Hostess cupcakes with marshmallow filling.

Chocolate MARSHMALLOW eggs INGREDIENTS

• 3 envelopes of unflavored gelatin
• 1/2 cup ice water + 1/2 cup water (cold)
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup corn syrup
• 2 teaspoons vanilla extract
• 2/3 cup powdered sugar
• 20 ounces melting chocolate wafers (Ghirardelli, Wilton or almond bark)
• 1/2 cup melted white chocolate (or sprinkles to decorate)

How To Make Marshmallow Eggs

The process is simple, but there are two things that you will absolutely need:

1. stand mixer: you can use an electric hand mixer, but just remember that you are beating the marshmallow whip for 15 minutes—that could get tedious.
2. candy thermometer: this is an absolute must. When making homemade toffee I can get away without using a thermometer because you just set a timer and watch for the toffee to turn color. That isn’t the case when working with a clear syrup like this recipe. You need to let the mixture simmer until it reaches 245 degrees. That’s easy to do with the help of a thermometer. One that clips onto your pan makes it even easier, but you can use one that you hold like I did.

Instructions

• Begin by mixing 3 packets of unflavored gelatin with ice water. Set that aside.
• Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce heat to medium and let the mixture simmer until it reaches 245 degrees. Depending on your stove, pan, etc. this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
• Add the gelatin mixture (that will look like a gelatinous blob) and hot syrup mixture into the bowl of a stand mixer. Be careful not to splash as you pour the hot mixture into the stand mixer bowl.
• Beat on med-high speed for 13 minutes.
• Add vanilla and beat another minute or two.
• At this point, you’ll have a bowl of warm marshmallow fluff. YUMMY. It is also VERY sticky.
• Grease a cookie sheet (half-sheet pan) and sprinkle with powdered sugar. Lift the pan and rotate around until the entire pan is covered, then turn over and dump out excess sugar. We’ll use it later.

• Spoon the marshmallow mixture into the pan. Spray a spatula with nonstick spray and smooth the mixture until it is evenly distributed. It won’t be perfectly smooth and that’s fine.
• Let the pan sit out for 30  minutes to cool then sprinkle or dust a handful of SIFTED powdered sugar over the marshmallows and smooth with your hand to make sure everything is coated.
• Cover with plastic wrap and let sit for 3-4 hours.

• Remove marshmallows from the pan and cut into egg shapes using a cookie cutter.

• Rub powdered sugar onto the sides of each marshmallow. This prevents the sides from being sticky after you cut them.

• Melt chocolate according to package instructions.
• Dip each marshmallow in melted chocolate and allow the excess to drip off.

• Place dipped marshmallows onto a baking sheet lined with parchment paper.

• Drizzle or pipe melted white chocolate over the tops; optional. I used a small round tip (size 2).

HOW TO FLAVOR OR COLOR MARSHMALLOWS

Toward the end of the mixing process, I added 2 teaspoons of vanilla extract. If you’d prefer a different flavor of marshmallows, you can add a teaspoon or two of your favorite flavoring. Vanilla is mild, so adding 2 teaspoons is a safe bet, start with 1/2 teaspoon of more potent flavors like mint.

Add a few drops of food coloring to tint your marshmallows before the mixing process ends.

HOW TO STORE MARSHMALLOW Eggs

These can be stored in an airtight container or in plastic bags for at least a week at room temperature or in the refrigerator.

Chocolate Marshmallow Eggs Recipe

Chocolate Marshmallow Eggs

Chocolate marshmallow eggs are easy to make and fun to eat! Once you try homemade marshmallows, you'll be hooked.

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Print Pin Rate

Prep Time: 45 minutes minutes

Cook Time: 12 minutes minutes

resting: 4 hours hours

Total Time: 4 hours hours 57 minutes minutes

Servings: 36

Calories: 143kcal

Equipment

• stand mixer
• candy thermometer

Ingredients

• 3 packets unflavored gelatin
• 1/2 cup ice water
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 1/2 cup water
• 2 teaspoons vanilla
• 2/3 cup sifted powdered sugar (confectioner's sugar) divided
• 20 ounces melting chocolate wafers

Instructions

• Mix 3 packets of unflavored gelatin with ice water in a small bowl. Set that aside.
• Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce heat to medium and let the mixture simmer until it reaches 245 degrees. Depending on your stove, pan, etc. this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
• Scoop the gelatin mixture in the bowl of a stand mixer. Carefully pour the hot syrup mixture into the bowl (it will be HOT).
• Beat on med-high speed for 13 minutes.
• Add vanilla and beat another minute or two. It should be lukewarm at this point.
• Grease a cookie sheet (half sheet pan) with nonstick spray or butter and sprinkle or dust with a handful of SIFTED powdered sugar (you don't want clumps). Gently shake and rotate around until the entire pan is covered, then turn over and dump out excess sugar. We’ll use it later.
• Spoon marshmallow mixture into the prepared pan. Spray a rubber spatula with nonstick spray (the marshmallow mixture is super STICKY!) and smooth the mixture until it is evenly distributed. It may not be perfectly smooth and that’s fine.
• Let the pan sit at room temperature for 30 minutes to cool then sprinkle a handful of powdered sugar over the marshmallows and smooth with your hand to make sure everything is coated.
• Cover with plastic wrap and let sit for at least 3 hours at room temperature.
• Remove marshmallows from the pan and cut into shapes using an egg-shaped cookie cutter.
• Rub powdered sugar onto the sides of each marshmallow. This prevents the sides from being sticky after you cut them.
• Melt chocolate according to package instructions. Dip each marshmallow in melted chocolate and allow the excess to drip off.

  Place dipped marshmallows on parchment paper lined baking sheet.
• Pipe a squiggle across each one with melted white chocolate, optional.

Notes

HOW TO STORE MARSHMALLOWS

These can be stored in an airtight container or in plastic bags for at least a week.

Nutrition

Calories: 143kcal