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    You are in: Home / Recipes / Chocolate Covered Marshmallow Easter Eggs Recipe
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    Chocolate Covered Marshmallow Easter Eggs

    Chocolate Covered Marshmallow Easter Eggs. Photo by marygg27

    1/3 Photos of Chocolate Covered Marshmallow Easter Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Kzim4's Note:

    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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    Units: US | Metric


    1. 1
      Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
    2. 2
      Press plastic egg halfway into flour to form an impression.
    3. 3
      Repeat 35 times, leaving a small amount of space between each impression.
    4. 4
      In a small bowl, sprinkle gelatin over cold water; set aside.
    5. 5
      In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
    6. 6
      Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
    7. 7
      Remove from heat; stir in remaining corn syrup.
    8. 8
      Pour into large mixing bowl.
    9. 9
      Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
    10. 10
      Beat in vanilla.
    11. 11
      Spoon mixture into egg depressions; dust with flour.
    12. 12
      Let stand 3-4 hours or until set.
    13. 13
      Remove marshmallow eggs from flour, and dust off any excess flour.
    14. 14
      Dip into melted dark chocolate candy coating.
    15. 15
      Place flat side down on wax paper.
    16. 16
      Let stand until set.
    17. 17
      Pour white candy coating into a heavy-duty resealable plastic bag.
    18. 18
      Cut a small hole in the bottom corner.
    19. 19
      Drizzle over eggs.

    Ratings & Reviews:

    • on April 04, 2010


      My mom made these when I was young, so I was excited to try them with my boys. I also used egg molds and a deviled egg tray, sprayed w/non-stick spray, then heavily dusted with flour. They came out fairly well, only a little sticky on the top edge. I also tried using chocolate chips, but think it was too thick. The egg creme was a little...well, we've been saying it's the consistency of snot, but it hold it's form. I think I needed to beat it longer? We'll definitely try again next year! Yummy and back to old-school Easter candy!

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    • on April 11, 2009


      Perfect recipe! We made these and I really appreciated that you drop the gelatin into the moving mixer rather than pour the hot syrup into it. We lightly tinted the syrup pink and it worked beautifully. Thanks Kzim4, we'll be making this recipe often!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2007


      These were soooo good. We cheated and made them in an egg shaped develed egg holder instead of the flour. They came out perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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

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