Homemade Chocolate Marshmallow Eggs make a great addition to an Easter dessert board or handmade Easter basket. This homemade marshmallow recipe is easy to make using an egg-shaped cutter then dipped in chocolate and decorated with sprinkles.
Homemade marshmallows
There’s a lot of favorite Easter candy out there. Cadbury eggs, Reese’s peanut butter eggs, and jelly beans to name a few. In our family, my kids absolutely love chocolate covered marshmallow eggs.
Do you know the store-bought marshmallow eggs that come in a carton? Those are definitely a favorite in our household. We add them to Easter baskets every year. Want to know what is even better than store-bought? Homemade marshmallows! They are hands down the best and can be used for hot cocoa, smores, or dipped in chocolate.
My daughter, the star baker in the family is always thinking of new recipes to try and we appreciate every delicious treat she makes. When she suggested we make marshmallows last weekend I was completely on board.
With Easter, right around the corner, I thought we could make the marshmallows Easter egg-shaped with a cookie cutter. It’s not the traditional marshmallow egg shape, but this is an easy method that kids can help with.
Our method was to pour the marshmallows on a coated 13×9 pan, cut them out with egg-shaped cookie cutters, then dip them in dark chocolate. To decorate the eggs, we used Easter sprinkles.
How do you make marshmallows from scratch?
Homemade marshmallows are fairly easy to make. The process may seem intimidating, but it’s a lot easier than you think.
- The process involves boiling sugar, water, salt, and light corn syrup.
- In a stand mixer, combine unflavored gelatin and water.
- Once the sugar mixture reaches 240°F slowly pour into the gelatin mix in a stand mixer.
- The marshmallow mixture will begin to thicken after 13-15 minutes of mixing.
- Pour the marshmallow into a coated 13×9 pan, dust with extra coating on top and let sit overnight.
- Use an egg-shaped cookie cutter to cut the marshmallows.
- Dip into melted chocolate and decorate with sprinkles.
- This recipe yields about 14-16 marshmallows depending on the size of the cookie cutter.
How do you store chocolate covered marshmallow eggs?
Homemade marshmallows can be stored in an airtight container for up to a week. If you want to gift them as a homemade treat, I’d suggest a clear plastic bag tied with ribbon. This is a fun idea for Easter baskets or to gift to a friend.
Kitchen tools needed to make homemade marshmallows:
- Candy thermometer
- 13×9 sheet pan
- Parchment paper
- Rubber spatula
More Easter ideas we love:
Homemade Chocolate Marshmallow Eggs
Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water divided
- 1 cup light corn syrup
- 12 ounces granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup confectioners’ sugar
- 1/2 cup corn starch
- 2 cups melting chocolate
- sprinkles
- nonstick spray
Instructions
- Mix gelatin and ½ cup water in a stand mixer for 10 seconds.
- Combine granulated sugar, ½ cup water, corn syrup, and salt in a small saucepan. Cover with lid and cook over high heat for 3 minutes.
- Remove lid, carefully insert a candy thermometer, and continue heating the sugar mixture until it reaches 240°F.
- Start the stand mixer on a low setting and slowly pour sugar mixture into the gelatin water.
- After the sugar mixture has been poured, increase the speed to high and mix until the marshmallow mixture begins to thicken (about 13-15minutes).
- While the marshmallow is mixing, combine the corn starch and confectioners’ sugar in a small bowl.
- Prepare a 13x9 pan with nonstick spray and evenly coat with half of the confectioners’ sugar mix.
- Pour the marshmallow mixture into the pan and spread with a spatula. Tip: coat the spatula with nonstick cooking spray to help the mixture spread evenly.
- Dust the remaining confectioners’ sugar mix over the marshmallows and let them sit uncovered overnight.
- Use a cookie cutter to cut out the egg shape. Place on a sheet of parchment paper.
- Melt 2 cups of chocolate wafers in a small bowl, stirring every 30 seconds until melted. Dip the marshmallows in the chocolate and tap to remove the excess. Place the chocolate covered marshmallow back on the parchment paper and decorate with sprinkles.
Note: my daughter helped measure the ingredients and cutout/dip the marshmallows. Since the sugar is boiled at a high temperature, I’d definitely suggest an adult handles the sugar cooking portion. Leave the fun chocolate dipping and decorating for the kids!
