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tray of chocolate marshmallow eggs
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Chocolate Marshmallow Eggs

Chocolate marshmallow eggs are easy to make and fun to eat! Once you try homemade marshmallows, you'll be hooked.
Course Dessert
Cuisine American
Keyword chocolate eggs, easter, marshmallow eggs, marshmallows
Prep Time 45 minutes
Cook Time 12 minutes
resting 4 hours
Total Time 4 hours 57 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.

Video

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