1/3 Photos of Chocolate Covered Marshmallow Easter Eggs
4 hrs 30 mins
I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.
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- 1Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
- 2Press plastic egg halfway into flour to form an impression.
- 3Repeat 35 times, leaving a small amount of space between each impression.
- 4In a small bowl, sprinkle gelatin over cold water; set aside.
- 5In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
- 6Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
- 7Remove from heat; stir in remaining corn syrup.
- 8Pour into large mixing bowl.
- 9Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
- 10Beat in vanilla.
- 11Spoon mixture into egg depressions; dust with flour.
- 12Let stand 3-4 hours or until set.
- 13Remove marshmallow eggs from flour, and dust off any excess flour.
- 14Dip into melted dark chocolate candy coating.
- 15Place flat side down on wax paper.
- 16Let stand until set.
- 17Pour white candy coating into a heavy-duty resealable plastic bag.
- 18Cut a small hole in the bottom corner.
- 19Drizzle over eggs.
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Nutritional Facts for Chocolate Covered Marshmallow Easter Eggs
Serving Size: 1 (130 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 150.3
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.9 mg
- Sodium 9.1 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 0.8 g
- Sugars 20.5 g
- Protein 1.1 g