Description
Chocolate-dipped marshmallow Easter eggs blend creamy sweetness with festive charm, creating a delightful homemade treat that delights children and adults alike. Pastel-colored decorations and smooth chocolate coating make these handcrafted confections perfect for spring celebrations.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (120 ml) cold water
- 2 1/2 tablespoons (3 packets) unflavored gelatin
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 12 ounces (340 g) milk or dark chocolate
Liquid and Flavor Ingredients:
- 1/4 cup (60 ml) water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
Decoration and Coating Ingredients:
- Powdered sugar
- Sprinkles
- Crushed nuts
- Colored sugar
Instructions
- Meticulously dust a parchment-lined baking sheet with powdered sugar, creating delicate egg-shaped indentations using the back of a spoon to guide future marshmallow formations.
- Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Meanwhile, combine sugar, corn syrup, water, and salt in a saucepan, heating to 240°F while stirring periodically.
- Remove syrup from heat and gradually incorporate into gelatin mixture using an electric mixer. Begin at low speed, then increase to high, whipping for 8-10 minutes until the mixture transforms into a voluminous, cloud-like texture.
- Fold in vanilla extract, ensuring even distribution throughout the marshmallow mixture.
- Carefully transfer the fluffy marshmallow mixture into the prepared sugar-dusted egg-shaped molds, allowing them to rest and solidify at room temperature for 4-6 hours.
- Melt chocolate in 30-second microwave intervals, stirring between each session. Add coconut oil if necessary to achieve a silky consistency.
- Gently extract marshmallow eggs from the sugar mold, brushing away excess powder.
- Submerge each egg in melted chocolate using a fork, allowing excess to drip back into the bowl.
- Arrange chocolate-coated eggs on a parchment-lined tray, embellishing with sprinkles, crushed nuts, or white chocolate drizzle.
- Allow eggs to set at room temperature or refrigerate for 15-20 minutes until chocolate achieves a firm, glossy finish.
Notes
- Create molds precisely by ensuring powdered sugar is evenly distributed and egg shapes are well-defined for consistent marshmallow egg formation.
- Work quickly when pouring hot syrup into gelatin mixture to prevent crystallization and maintain smooth, glossy marshmallow texture.
- Use a candy thermometer for accurate temperature monitoring during syrup preparation to achieve perfect marshmallow consistency.
- Experiment with different chocolate coatings like dark, milk, or white chocolate for varied flavor profiles and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 115
- Sugar: 14 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg