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Marshmallow Easter Eggs

Create delightful, fluffy marshmallow eggs from scratch for Easter, capturing the charm of childhood memories with customizable flavors and colors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 6 hours
Servings: 12 eggs
Course: Candy, Dessert
Cuisine: American, Easter
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 envelopes unflavored gelatin Essential for that marshmallow fluffiness.
  • 1 cup cold water, divided Helps to bloom the gelatin and create the syrup.
  • 1.5 cups granulated sugar Provides sweetness.
  • 1 cup light corn syrup For a smooth texture and to prevent crystallization.
  • 0.25 teaspoon salt Balances the sweetness.
  • 1 tablespoon vanilla extract or almond extract For added flavor.
  • 1 drop yellow food coloring or any pastel color To create that festive look.
  • 1 cup cornstarch and powdered sugar mix For dusting molds to prevent sticking.
  • as needed edible glitter or sanding sugar Optional, to add some sparkle.
  • as needed edible wafer paper for stamping Optional for fun decorating touch.

Method
 

Preparation
  1. Begin by lightly dusting plastic or silicone egg molds with a mixture of powdered sugar and cornstarch to prevent sticking.
  2. In the bowl of a stand mixer, add ½ cup of cold water and sprinkle the gelatin evenly over the surface. Let sit undisturbed for 10 minutes to bloom.
Cooking
  1. In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining ½ cup of cold water. Stir to moisten the sugar, then bring to a boil without stirring until it reaches 240°F (soft-ball stage)—this usually takes about 8-10 minutes.
  2. With the mixer on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Increase to high and whip for 10-12 minutes until thick, white, and glossy. Add vanilla extract and food coloring during the last 30 seconds.
Assembly
  1. Transfer the marshmallow mixture to a piping bag or use a spoon to fill the prepared molds quickly. Smooth the tops and let sit uncovered at room temperature for at least 6 hours.
  2. Gently remove the marshmallow eggs from the molds. Dust with cornstarch and powdered sugar if sticky, and decorate as desired.

Notes

Storage: Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. You can make the marshmallow mixture up to a day in advance.