Homemade Marshmallow Eggs
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!
Servings: 24
Ingredients
- 32 -64 ounces 1 or 2 bags of Baker's Corner Confectioners Sugar
- 1/2 c 118g cold water
- 3 envelopes 21.6g unflavored gelatin
- 1 1/2 c 337g Baker's Corner Granulated Sugar
- 1 c 310g Baker's Corner Light Corn Syrup
- 1/2 c 118g water
- 12 oz Moser Roth Premium 70% Dark Chocolate
- 1 egg for creating the molds
- Colorful candy melts or sprinkles for decoration
Instructions
- Prepare baking sheets with confectioners sugar. Use an egg to press an egg indentation into the confectioners sugar. Set aside.
- Add 1/2 cup water and gelatin to bowl of stand mixer fitted with whisk attachment. Allow it to bloom.
- 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.
- Remove sugar mixture from heat and carefully pour into bowl of the stand mixture that has gelatin in it.
- Turn mixer on high and whisk for about 10 minutes.
- Remove bowl from stand mixer and pour marshmallow into pastry bags.
- Pipe marshmallow into the egg molds.
- Allow marshmallows to set for 1-2 hours.
- Chop chocolate and melt for 1 minute. Stir chocolate and melt more (15-second increments) if needed.
- 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.