Old-Fashioned Homemade Marshmallow Easter Eggs
These old-fashioned Homemade Marshmallow Easter Eggs are light, fluffy, and worlds better than the ones you find in the plastic grass at the store. Using a traditional flour-mold technique, you get that perfect egg shape and a thick, snappy chocolate shell.
Ingredients
25 cups all-purpose flour (about 8 pounds) – Note: used for molds, not the recipe itself
1 large egg (used as a stamp)
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup (divided into 1/2 cup portions)
3/4 cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
Candy coating disks, multiple colors, melted (for decorating)
Instructions
1. Prepare the Molds: Spread 7 cups flour into each of three 13×9-in. pans and 4 cups flour into a 9-in. square pan. Wash the egg in a mild bleach solution (1 tsp bleach to 1 qt warm water) and dry thoroughly. Press the egg halfway into the flour to form an impression. Repeat 35 times, spacing them 2 inches apart.
2. Bloom Gelatin: In a small bowl, sprinkle gelatin over cold water and let it sit.
3. Cook the Syrup: In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238°F (soft-ball stage).
4. Finish Syrup: Remove from heat and stir in the remaining 1/2 cup corn syrup.
5. Whip the Marshmallow: Pour the hot mixture into a large bowl. Add gelatin, 1 tablespoon at a time, beating on high speed until thick, fluffy, and lukewarm (about 10 minutes). Beat in vanilla.
6. Fill Molds: Spoon the lukewarm mixture into the flour depressions. Dust the tops with a little flour. Let stand for 3-4 hours or until set.
7. Dip and Decorate: Brush excess flour off the set marshmallow eggs. Dip each egg in melted chocolate candy coating. Place flat side down on waxed paper. Once set, drizzle with melted colored candy disks.
Notes
Do not throw away the flour! You can sift it and use it for baking later since it was only used as a mold.
Ensure your candy thermometer is accurate by testing it in boiling water (should read 212°F).
If the marshmallow gets too stiff while filling molds, you can gently warm the bowl over a pot of simmering water.