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Marshmallow Easter Eggs

6 reviews
Total Time
Prep: 45 min. + standing Cook: 15 min.

Recipe by Betty Claycomb

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jul. 08, 2023

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

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Test Kitchen Tips:
  • Silicone egg molds are available and can be used instead of the flour.
    • Editor's Note: For safety reasons, we recommend that you discard the egg and all of the flour.

    Candy Thermometers

    We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
    Test Kitchen Approved

    Marshmallow Easter Eggs

    6 reviews
    Prep Time 45 min
    Cook Time 15 min
    Yield 3 dozen

    Ingredients

    • 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
    • 3/4 cup hot water
    • 2 teaspoons vanilla extract
    • 1 pound dark chocolate candy coating, melted
    • Candy coating disks, multiple colors, melted
    Text Ingredients

    Directions

    1. 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 n. apart; set aside.
    2. In a small bowl, sprinkle the gelatin over cold water. 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 1/2 cup corn syrup.
    3. Pour into a large bowl. Add 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.
    4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
    5. 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

    1 piece: 147 calories, 4g fat (4g saturated fat), 0 cholesterol, 7mg sodium, 28g carbohydrate (28g sugars, 0 fiber), 1g protein.