Making Chocolate Covered Marshmallow Eggs Recipes

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CHOCOLATE-COVERED EGGS

These pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. -Louise Oberfoell, Bowman, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 9



Chocolate-Covered Eggs image

Steps:

  • In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. , Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. , In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.

1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies

CHOCOLATE MARSHMALLOW EGGS

Provided by Jacques Torres

Categories     Candy     Chocolate     Dessert     Easter     Candy Thermometer     Double Boiler     Marshmallow     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 dozen

Number Of Ingredients 7



Chocolate Marshmallow Eggs image

Steps:

  • Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.
  • Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.
  • In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.
  • While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed." Do not allow the mixture to boil.
  • Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.
  • Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.
  • When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.
  • Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish-a child's name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper-lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.

1/4 cup cornstarch
1/2 cup plus 1 tablespoon light corn syrup
1 1/2 cups sugar
3/4 cup water
3 tablespoons unflavored powdered gelatin
2 or 3 drops concentrated natural oil such as peppermint or orange
4 ounces bittersweet chocolate, tempered

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

EASY CHOCOLATE COVERED MARSHMALLOWS!

Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)

Provided by Sharon123

Categories     Lunch/Snacks

Time 7m

Yield 14 marshmallows

Number Of Ingredients 5



Easy Chocolate Covered Marshmallows! image

Steps:

  • In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
  • Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
  • Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

1 cup semi-sweet chocolate chips (or you can use dark, milk chocolate, bittersweet)
1 tablespoon vegetable shortening
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup nuts, finely chopped (optional)

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

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