These Homemade Marshmallows just so happen to be in the shape of an egg. Perfect for Easter celebrations! You can decorate these marshmallow eggs in so many creative and delicious ways!
Prepare baking sheets with confectioners sugar. Use an egg to press an egg indentation into the confectioners sugar. Set aside.
In a medium saucepan over medium heat, add granulated sugar, corn syrup, and 1/2 cup water. Stir until sugar dissolves then remove your spoon and do not stir again. Add a candy thermometer and allow the sugar to heat to 240°F.
10. Pick up a marshmallow and dust off excess confectioners sugar. Drop into melted chocolate and coat completely. Remove and place on a parchment-lined baking sheet. Repeat with all marshmallow eggs.
Allow chocolate to set. (If you are adding sprinkles, do so while the chocolate is still wet.)
Heat candy melts and pipe onto hardened chocolate covered marshmallow eggs.
Marshmallows eggs will be fine at room temperature for 24 hours or in the refrigerator for up to a week.