Marshmallow Easter Eggs

By Betty Claycomb, tasteofhome.comBy Betty Claycomb, tasteofhome.com

“I’ve been making this wonderful Easter candy for years. These eggs are a big hit with everyone who loves marshmallows.” —Betty Claycomb, Alverton, Pennsylvania

Marshmallow Easter EggsPhoto: Taste of Home
Servings Prep Time Cook Time
3dozen 45minutes + standing 15minutes
Servings Prep Time
3dozen 45minutes + standing
Cook Time
15minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside.
  2. In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup.
  3. Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
  4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
  5. Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each coloured candy coating over eggs.
Recipe Notes

Test Kitchen Tips

  • Silicone egg moulds are available and can be used instead of the flour.

Nutrition Facts
1 piece: 147 calories, 4g fat (4g saturated fat), 0 cholesterol, 7mg sodium, 28g carbohydrate (28g sugars, 0 fibre), 1g protein.