Chocolate Covered Marshmallow Easter Eggs
"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."
photo by marygg27
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Serves:
-
36
ingredients
- 25 cups flour (8 lbs.)
- 2 tablespoons unflavored gelatin or (1/4 ounce) packages unflavored gelatin
- 1⁄2 cup cold water
- 2 cups sugar
- 1 cup light corn syrup, divided
- 3⁄4 cup hot water
- 2 teaspoons vanilla extract
- 1 lb dark chocolate confectionary coating, melted
- 2 ounces white candy coating, melted
directions
- Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
- Press plastic egg halfway into flour to form an impression.
- Repeat 35 times, leaving a small amount of space between each impression.
- In a small bowl, sprinkle gelatin over cold water; set aside.
- In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
- Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
- Remove from heat; stir in remaining corn syrup.
- Pour into large mixing bowl.
- Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
- Beat in vanilla.
- Spoon mixture into egg depressions; dust with flour.
- Let stand 3-4 hours or until set.
- Remove marshmallow eggs from flour, and dust off any excess flour.
- Dip into melted dark chocolate candy coating.
- Place flat side down on wax paper.
- Let stand until set.
- Pour white candy coating into a heavy-duty resealable plastic bag.
- Cut a small hole in the bottom corner.
- Drizzle over eggs.
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Reviews
-
I tried these out and to my surprise everything went to plan and they are really nice. I'm not to sure how long you can keep them for? Does anyone know? Any help would be great! -
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! -
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! -
These were soooo good. We cheated and made them in an egg shaped develed egg holder instead of the flour. They came out perfect. -
very pretty!
RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
