Homemade Marshmallow Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARSHMALLOW EASTER EGGS

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield About 3 dozen.

Number Of Ingredients 10



Marshmallow Easter Eggs image

Steps:

  • 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-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. 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 corn syrup., Pour into a large bowl. Add reserved 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., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., 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 : Calories 147 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.

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

HOMEMADE MARSHMALLOWS

Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 4h45m

Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Number Of Ingredients 9



Homemade Marshmallows image

Steps:

  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

EMILY'S FAMOUS MARSHMALLOWS

These marshmallows are the real thing. Husbands love 'em, kids love 'em, picky eaters scramble for 'em. Better than store bought! Taste great in hot cocoa.

Provided by HBIC

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 8h40m

Yield 18

Number Of Ingredients 7



Emily's Famous Marshmallows image

Steps:

  • Dust a 9x9 inch square dish generously with confectioners' sugar.
  • In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
  • In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 29.8 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 29.1 g

1 cup confectioners' sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 ¼ cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract

MARSHMALLOW EGGS

Provided by Food Network

Categories     dessert

Time 48m

Yield 12 to 18 eggs

Number Of Ingredients 8



Marshmallow Eggs image

Steps:

  • Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
  • Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
  • To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
  • How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
  • Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
  • Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

1 1/2 cups sugar
1/4 cup corn syrup, plus 1/4 cup, plus 1 tablespoon corn syrup
1/2 cup water
3 tablespoons gelatin, powdered
1/4 cup water
2 to 3 drops flavored oils, concentrated
Cornstarch, for dusting
4 ounces dark chocolate, tempered

MARSHMALLOW PEANUT BUTTER EASTER EGGS

If you are a peanut butter and chocolate lover you will love these homemade candies! The inside is fluffy, creamy, and full of peanut butter. We did put them in the freezer for a little while, so coating them in chocolate was a breeze. A platter of these at a springtime event or Easter will impress everyone. There were rumblings...

Provided by Deneece Gursky

Categories     Chocolate

Number Of Ingredients 7



Marshmallow Peanut Butter Easter Eggs image

Steps:

  • 1. Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
  • 2. Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and vanilla. Mix on medium speed until well-blended.
  • 3. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
  • 4. Roll a small amount of mixture in your hands until it is an egg shape.
  • 5. Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
  • 6. Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet.
  • 7. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts (if desired). Refrigerate for 30 minutes to set the coating. Store in an airtight container for up to one week in the refrigerator. When ready to eat bring to room temperature (they taste better this way).
  • 8. HINTS: eggs may be frozen for easier handling. Only remove a few eggs from the fridge at a time so they don't thaw when trying to work with them.

3/4 c butter, softened
3 c powdered sugar
14 oz peanut butter
1 c marshmallow fluff
1 tsp vanilla extract
1/2 c salted peanuts, chopped (optional)
milk chocolate candy coating

CHOCOLATE COVERED MARSHMALLOW EASTER EGGS

I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.

Provided by Kzim4

Categories     Candy

Time 4h30m

Yield 36 serving(s)

Number Of Ingredients 9



Chocolate Covered Marshmallow Easter Eggs image

Steps:

  • Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
  • Press plastic egg halfway into flour to form an impression.
  • Repeat 35 times, leaving a small amount of space between each impression.
  • In a small bowl, sprinkle gelatin over cold water; set aside.
  • In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
  • Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
  • Remove from heat; stir in remaining corn syrup.
  • Pour into large mixing bowl.
  • Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
  • Beat in vanilla.
  • Spoon mixture into egg depressions; dust with flour.
  • Let stand 3-4 hours or until set.
  • Remove marshmallow eggs from flour, and dust off any excess flour.
  • Dip into melted dark chocolate candy coating.
  • Place flat side down on wax paper.
  • Let stand until set.
  • Pour white candy coating into a heavy-duty resealable plastic bag.
  • Cut a small hole in the bottom corner.
  • Drizzle over eggs.

Nutrition Facts : Calories 150.4, Fat 4.6, SaturatedFat 0.3, Cholesterol 1, Sodium 9.2, Carbohydrate 27, Fiber 0.8, Sugar 20.6, Protein 1.1

25 cups flour (8 lbs.)
2 tablespoons unflavored gelatin or 2 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 lb dark chocolate confectionary coating, melted
2 ounces white candy coating, melted

VANILLA EGG-FREE MARSHMALLOWS

These bouncy vanilla marshmallow treats make a great homemade gift and they contain just five ingredients. Perfect for a sweet afternoon pick-me-up

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 35m

Yield cuts into 16

Number Of Ingredients 7



Vanilla egg-free marshmallows image

Steps:

  • Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved - if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.
  • Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.
  • Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares - dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.

Nutrition Facts : Calories 161 calories, Carbohydrate 39 grams carbohydrates, Sugar 35 grams sugar, Protein 1 grams protein

10 sheets of gelatine
500g white caster sugar
2 tbsp liquid glucose
1 tsp vanilla extract
oil , for the tin
50g icing sugar , for dusting
50g cornflour , for dusting

More about "homemade marshmallow eggs recipes"

HOMEMADE MARSHMALLOW EGGS - I AM BAKER
Web Mar 21, 2018 Pipe marshmallow into the egg molds. Allow marshmallows to set for 1-2 hours. Chop chocolate and …
From iambaker.net
5/5 (3)
Category Dessert
Servings 24
Total Time 6 hrs
  • 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.
homemade-marshmallow-eggs-i-am-baker image


MARSHMALLOW EGGS - HUNGRY HAPPENINGS
Web Mar 19, 2021 Homemade Marshmallow Recipe: Ingredients: ⅓ cup water, divided 2 ½ teaspoons …
From hungryhappenings.com
Cuisine American
Category Dessert
Servings 30
marshmallow-eggs-hungry-happenings image


HOMEMADE EGGLESS MARSHMALLOW FLUFF
Web May 27, 2022 This Homemade Eggless Marshmallow Fluff is stretchy, sticky, and totally irresistible! Make your own Fluff at home with just a few simple ingredients. 5 from 6 votes …
From mommyshomecooking.com
homemade-eggless-marshmallow-fluff image


CHOCOLATE COVERED MARSHMALLOW …
Web Mar 14, 2023 MAKE THE MARSHMALLOW MIXTURE Soften the gelatin in cold water in a saucepan. Heat to medium-high heat and add sugar. Stir until dissolved …
From butterwithasideofbread.com
chocolate-covered-marshmallow image


MARSHMALLOW EASTER EGGS - PARTYLICIOUS
Web Mar 24, 2021 Spray the inside of the easter egg shells with non-stick cooking spray. Set Aside. Add gelatin to 1/4 cup cold water and let bloom one minute. Once bloomed put …
From partylicious.net
marshmallow-easter-eggs-partylicious image


BEST HOMEMADE MARSHMALLOWS WITH EGG …
Web Sep 9, 2020 In the bowl of your mixer pour in ½ cup of water (cold). Slowly sprinkle the gelatin into the water while whisking. Let it sit to soften. In a heavy saucepan …
From food52.com
best-homemade-marshmallows-with-egg image


MARSHMALLOW RECIPE - BAKING A MOMENT
Web Nov 19, 2018 Instructions. Line a 9x13-inch baking pan with parchment, and lightly mist it with non-stick spray. Place ½ cup of the water in a shallow bowl and sprinkle the …
From bakingamoment.com
marshmallow-recipe-baking-a-moment image


HOW TO MAKE MARSHMALLOWS: THE BEST, EASY …
Web Mar 3, 2021 About 1 cup powdered sugar for coating pan and marshmallows 3 (¼-oz.) envelopes powdered unflavored gelatin 1½ cups granulated sugar 1 cup light …
From epicurious.com
how-to-make-marshmallows-the-best-easy image


HOW TO MAKE MARSHMALLOW PEEPS AT HOME | KITCHN
Web May 2, 2019 Prepare the sugar syrup: In a medium-sized pot, heat the sugar, corn syrup, salt, and vanilla over high heat. When mixture has come to a full rolling boil, stop stirring, …
From thekitchn.com


CADBURY EGG CHOCOLATE CHIP COOKIES
Web Apr 10, 2023 Instructions. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Beat butter and sugars. Add vanilla and egg. Add flour, baking soda, …
From hugsandcookiesxoxo.com


HOMEMADE COCONUT CREAM MARSHMALLOW EGGS RECIPE | EASTER …
Web Sep 2, 2020 Instructions. In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, marshmallow creme, and coconut, stirring to blend completely. …
From afarmgirlsdabbles.com


HOMEMADE MARSHMALLOW EGGS - TASTE. THE KITCHEN NEXT DOOR
Web Apr 11, 2022 Melting the Chocolate: Remove the marshmallow from the molds and rub off the excess powdered sugar before dipping in chocolate. Prepare the dipping chocolate …
From tastethekitchennextdoor.com


CHOCOLATE MALT BALL ROCKY ROAD RECIPE BY ELOISE HEAD FROM …
Web 6 hours ago Line a 20cm (8in) square baking tin with nonstick baking paper. Mix together the chocolate malt balls and mini marshmallows in a mixing bowl. Set aside. Put the …
From thetaste.ie


HOW TO MAKE FLUFFY MARSHMALLOW EASTER EGGS - DAYS OF JAY
Web Made from light, fluffy homemade marshmallow smothered in rich, dark chocolate, these Marshmallow Easter Eggs are sure to delight children and adults alike. The perfect …
From daysofjay.com


CHOCOLATE COVERED MARSHMALLOW EGGS • MIDGETMOMMA
Web Mar 12, 2021 You will want to use an electric mixer for making homemade marshmallows. With the electric mixer and in the bowl of the electric mixer add in the …
From midgetmomma.com


MARSHMALLOW EASTER EGGS - TAMARA RAY
Web May 10, 2022 1 jar of marshmallow creme – 7 ounces 6 tablespoons of butter 1/4 teaspoon of vanilla extract 2 shakes of the salt shaker 3 cups of powdered sugar 4 …
From tamararay.com


COOKIES BY DESIGN ON INSTAGRAM: " ️SAVE THIS RECIPE FOR …
Web 558 Likes, 29 Comments - Cookies By Design (@thebakerybiz) on Instagram: " ️SAVE THIS RECIPE FOR LATER ️ * Ingredients • 1 cup (225g) butter (melted ..."
From instagram.com


HOMEMADE MARSHMALLOW CREME (MERINGUE FROSTING)
Web May 11, 2020 Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat …
From sallysbakingaddiction.com


Related Search