Marshmallow Eggs Recipes

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CHOCOLATE COVERED MARSHMALLOW EASTER EGGS



Chocolate Covered Marshmallow Easter Eggs image

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.

Provided by Kzim4

Categories     Candy

Time 4h30m

Yield 36 serving(s)

Number Of Ingredients 9

25 cups flour (8 lbs.)
2 tablespoons unflavored gelatin or 2 (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

Steps:

  • 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.

Nutrition Facts : Calories 150.4, Fat 4.6, SaturatedFat 0.3, Cholesterol 1, Sodium 9.2, Carbohydrate 27, Fiber 0.8, Sugar 20.6, Protein 1.1

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS



Peanut Butter and Marshmallow Chocolate Eggs image

"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
Colored sprinkles, optional

Steps:

  • In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

Nutrition Facts :

MARSHMALLOW EASTER EGGS



Marshmallow Easter Eggs image

I've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield About 3 dozen.

Number Of Ingredients 10

25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons 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 pound dark chocolate candy coating, melted
Candy coating disks, multiple colors

Steps:

  • 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., 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., 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., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., 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 colored candy coating over eggs.

Nutrition Facts : Calories 147 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.

EMILY'S FAMOUS MARSHMALLOWS



Emily's Famous Marshmallows image

These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa.

Provided by HBIC

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 8h40m

Yield 18

Number Of Ingredients 7

1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 ¼ cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract

Steps:

  • Dust a 9x9 inch square dish generously with confectioners' sugar.
  • In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
  • In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 29.8 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 29.1 g

CHOCOLATE MARSHMALLOW EGGS



Chocolate Marshmallow Eggs image

Provided by Jacques Torres

Categories     Candy     Chocolate     Dessert     Easter     Candy Thermometer     Double Boiler     Marshmallow     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 dozen

Number Of Ingredients 7

1/4 cup cornstarch
1/2 cup plus 1 tablespoon light corn syrup
1 1/2 cups sugar
3/4 cup water
3 tablespoons unflavored powdered gelatin
2 or 3 drops concentrated natural oil such as peppermint or orange
4 ounces bittersweet chocolate, tempered

Steps:

  • Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.
  • Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.
  • In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.
  • While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed." Do not allow the mixture to boil.
  • Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.
  • Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.
  • When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.
  • Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish-a child's name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper-lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.

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