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.