Decadent Chocolate-Dipped Marshmallow Easter Eggs
Indulge in the delightful combination of rich chocolate and fluffy marshmallow with these Decadent Chocolate-Dipped Marshmallow Easter Eggs. Passed down through generations, this cherished family recipe brings the festive spirit to your holiday gatherings. Despite the large amount of flour used, fear not! It is primarily for forming egg-shaped molds and can be sifted and reused. With a blend of sweet sugar, light corn syrup, and a hint of vanilla, these treats will make your Easter celebrations even sweeter. Perfect for family, friends, or as a treat for yourself, these delightful bites are bound to put smiles on faces.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Flour
25 cups (for dusting and forming molds)
Unflavored gelatin
2 tablespoons or 2 (1/4 ounce) packages (bloomed in cold water)
Cold water
1/2 cup (for blooming gelatin)
Sugar
2 cups (for the candy mixture)
Light corn syrup
1 cup, divided (for the candy mixture)
Hot water
3/4 cup (for the candy mixture)
Vanilla extract
2 teaspoons (for flavoring)
Dark chocolate confectionary coating
1 lb (melted for dipping)
White candy coating
2 ounces (melted for drizzling)
Instructions
1
Preheat your workspace to ensure optimal conditions for candy making.
2
Spread 7 cups of flour evenly in each of three 13x9x2-inch baking pans, and 4 cups of flour in a single 9-inch square pan.
3
Gently press a plastic egg halfway into the flour in each pan to create an impression. Repeat this process until you have formed 36 impressions, ensuring there is enough space between each.
4
In a small bowl, sprinkle the unflavored gelatin over the cold water and allow it to bloom for 5 minutes.
5
In a large saucepan, combine 2 cups of sugar, 1/2 cup of corn syrup, and 3/4 cup of hot water. Stir constantly and bring the mixture to a boil over medium heat.
6
Monitor the temperature with a candy thermometer, stirring until it reaches 238°F (soft ball stage). Remove from heat and stir in the remaining 1/2 cup of corn syrup.
7
Transfer the hot mixture to a large mixing bowl. Gradually add the bloomed gelatin, beating on high speed until the mixture thickens and cools to a lukewarm temperature.
8
Once thickened, beat in the vanilla extract until fully combined.
9
Spoon the marshmallow mixture into the egg-shaped depressions and lightly dust the tops with flour to prevent sticking.
10
Allow the marshmallow eggs to set at room temperature for 3-4 hours until firm.
11
Carefully remove the marshmallow eggs from the flour and gently brush off any excess flour.
12
Dip each marshmallow egg into the melted dark chocolate coating, ensuring an even coating all around. Place the eggs flat side down on wax paper.
13
Let the chocolate coating set until firm, which usually takes about 15-20 minutes.
14
To create decorative tops, pour the melted white candy coating into a heavy-duty resealable plastic bag. Cut a small hole in one corner and drizzle it over the chocolate-coated eggs for a beautiful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate-Dipped Marshmallow Easter Eggs?
They are a festive holiday treat consisting of homemade fluffy marshmallow centers molded into egg shapes and dipped in rich dark chocolate.
Is this a traditional recipe?
Yes, it is described as a cherished family recipe passed down through generations.
Why does the recipe require 25 cups of flour?
The flour is used to fill baking pans and act as a medium for forming egg-shaped molds by pressing a plastic egg into it.
Can I reuse the flour after making the eggs?
Yes, the flour can be sifted and reused for other purposes after the marshmallow eggs are removed.
How many marshmallow eggs does this recipe make?
The recipe is designed to form approximately 36 impressions, resulting in 36 marshmallow eggs.
How do I create the egg-shaped molds?
By gently pressing a plastic egg halfway into pans filled with flour to create uniform impressions.
How long should the gelatin bloom?
The unflavored gelatin should bloom in cold water for 5 minutes before being added to the mixture.
What temperature must the sugar mixture reach?
The mixture should be heated until it reaches 238°F, which is the soft ball stage on a candy thermometer.
What is the first step in making the marshmallow mixture?
Combine 2 cups of sugar, 1/2 cup of corn syrup, and 3/4 cup of hot water in a saucepan and bring to a boil.
When do I add the remaining corn syrup?
Remove the pan from the heat once it reaches 238°F, then stir in the remaining 1/2 cup of corn syrup.
How is the marshmallow mixture thickened?
By beating the hot sugar mixture with the bloomed gelatin on high speed until it thickens and cools to a lukewarm temperature.
When should the vanilla extract be added?
The vanilla extract should be beaten into the mixture once it has thickened and cooled slightly.
How do I fill the molds?
Spoon the thickened marshmallow mixture into the depressions made in the flour.
How do I prevent the marshmallows from sticking?
Lightly dust the tops of the marshmallow eggs with flour after spooning them into the molds.
How long do the eggs need to set?
They should set at room temperature for 3 to 4 hours until they are firm.
What should I do before dipping the eggs in chocolate?
Carefully remove the set eggs from the flour and gently brush off any excess flour.
What kind of chocolate is used for the coating?
The recipe calls for 1 lb of melted dark chocolate confectionary coating.
How should the eggs be placed after dipping?
Place the dipped eggs flat side down on wax paper to set.
How long does the chocolate coating take to set?
It typically takes about 15 to 20 minutes for the chocolate coating to become firm.
How do I add a decorative finish to the eggs?
Drizzle melted white candy coating over the chocolate-coated eggs using a plastic bag with a small hole cut in the corner.
What size baking pans are needed?
You will need three 13x9x2-inch baking pans and one 9-inch square pan.
What ingredients are needed for the marshmallow?
Gelatin, cold water, sugar, light corn syrup, hot water, and vanilla extract.
Can I use a regular thermometer?
It is recommended to use a candy thermometer to accurately monitor the temperature of the sugar syrup.
Is the marshmallow mixture cooked?
The sugar syrup is boiled, then combined with gelatin and beaten; it is not baked in the oven.
What are the primary tags for this recipe?
Easter, candy, chocolate, marshmallow, and homemade treats.
Are these eggs suitable for gifts?
Yes, they are described as perfect for family, friends, or as a special treat for yourself.
How much white candy coating is needed?
The recipe uses 2 ounces of white candy coating for the decorative drizzle.
What is the texture of the finished egg?
The interior is fluffy marshmallow and the exterior is a firm, rich chocolate shell.
Do these require refrigeration to set?
No, the recipe indicates they should set at room temperature.
What is the first instruction?
Preheat your workspace to ensure optimal conditions for candy making.