Description
Sweet chocolate-coated marshmallow Easter eggs bring springtime magic to dessert tables. Homemade confections deliver delightful nostalgia, inviting families to craft memorable treats together during holiday celebrations.
Ingredients
Scale
Main Ingredients:
- 2.5 tablespoons (3 packets) unflavored gelatin
- 1 cup granulated sugar
- 1/2 cup light corn syrup
Liquid Ingredients:
- 1/2 cup cold water
- 1/4 cup water
Flavor and Seasoning:
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract (or almond extract)
Instructions
- Prepare a parchment-lined baking sheet and generously dust with powdered sugar, creating delicate egg-shaped impressions using the back of a spoon to guide the marshmallow formation.
- Sprinkle gelatin over cold water and allow to bloom for 5 minutes, creating a smooth base for the marshmallow mixture.
- In a saucepan, combine sugar, corn syrup, water, and salt, heating to a rolling boil over medium heat until the temperature reaches precisely 240F on a candy thermometer.
- Remove syrup from heat and gradually stream into the gelatin mixture, using an electric mixer on low speed to incorporate, then increase to high and whip for 8-10 minutes until the mixture transforms into a voluminous, glossy marshmallow cream.
- Fold in vanilla extract, ensuring even distribution throughout the fluffy mixture.
- Carefully spoon the marshmallow mixture into the powdered sugar egg-shaped indentations, allowing the confection to rest and set at room temperature for 4-6 hours until firm and stable.
- Melt chocolate in 30-second microwave intervals, stirring between each to prevent burning, and add coconut oil if needed for a silky consistency.
- Gently extract marshmallow eggs from the sugar mold, brushing away excess powdery coating.
- Using a fork, delicately dip each marshmallow egg into melted chocolate, allowing excess to drip off, then place on a parchment-lined tray.
- Embellish with sprinkles, crushed nuts, or a drizzle of white chocolate for a festive touch.
- Allow chocolate coating to set at room temperature or expedite the process by refrigerating for 15-20 minutes until chocolate hardens completely.
Notes
- Choose powdered sugar with a fine texture to create smoother egg-shaped indentations and prevent sticking.
- Ensure gelatin blooms completely in cold water before adding hot syrup for optimal marshmallow structure.
- Use a candy thermometer for precise temperature control when heating sugar syrup to prevent burning or undercooking.
- Work quickly when shaping marshmallow eggs, as the mixture sets fast and becomes difficult to mold.
- Opt for high-quality chocolate with at least 60% cocoa content for richer flavor and better coating.
- Create dairy-free version by using coconut oil instead of butter and vegan chocolate alternatives.
- Add natural food coloring to marshmallow mixture for pastel-colored Easter eggs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 61 kcal
- Sugar: 15 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.2 g
- Fiber: 0 g
- Protein: 1.3 g
- Cholesterol: 0 mg