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Chocolate Covered Marshmallow Easter Eggs
It’s coming but we still have time to make the things that we treasure for the Easter season. Chocolate Covered Marshmallow Easter Eggs have become a favorite in many families. If you liked those Whippet Marshmallow Cookies growing up or Wagon Wheels you’re gonna love these.
I’ve never made marshmallows before! I was surprised with how easy it was. Very similar in many ways to making Swiss Meringue Frosting. And WOW, this homemade marshmallow tasted like nothing I’d ever had before…light and fluffy and a smooth flavor! Yummy.
I know many of us work hard to continue traditions we had as kids or start new ones in our families each season. Some are very simple and others require a little more work and patience. BUT, totally worth it, especially having some pictures of the activity. They will look at them in the future and remember all the fun that was had that day (and how they loved what their’s looked like) I can imagine what this would look like doing it in a kitchen full of kids, but really, it’s all about making memories is it not? Good preparation can certainly help with the outcome. Be prepared for marshmallow in someone’s hair (and mouth) and lots and lots of sticky fingers, but hey, it all washes off:)
My older sister is the one in our family who loves to make chocolates (on a very big scale) I thought I would ask her to be a guest on my blog and teach
me us how to make Chocolate Covered Marshmallow Easter Eggs. Come on, fill the sink with warm soapy water (for all those sticky hands) and we’ll walk you through the process.
Recipe and Directions:
- In 2 x 9 x 13 pans, add flour to each pan until there’s about 1″ in the bottom of each. Using a fresh washed egg (or a plastic egg) press into the flour to make an egg shape. Repeat throughout the pans. (see photo)
- 2 TBSP (or 2 packages) of unflavored gelatin
- 3/4 Cup of Cold Water
2. Mix together in a medium sized bowl and let set. (you’re going to add the syrup you make to this and beat) Meanwhile, in a medium saucepan, mix together:
- 2 cups of white sugar
- 1/2 cup of hot water
- pinch of salt
3. Over medium high heat, bring to a boil stirring often cooking until soft ball stage or 235° (see photo)
4. Take off heat and add to gelatin. Beat (either with a stand or hand mixer) until thick and stiff. (12-15 minutes)
5. You can set the bowl over ice to make the process a little faster (see photo)
6. Using a large soup spoon sprayed with Pam, dip out marshmallow and drop into the flour egg molds. Keep going until the marshmallow is all gone
7. Let sit for 15 -20 minutes, until set
8. Melt 2 packages of Milk Chocolate chips (or whatever type you would like) in a microwave safe bowl. Every 30 seconds, take it out and beat it until smooth. (I am not an expert on tempering chocolate but if you go here, Mel has a video that will help you out)
9. Gently pick up each egg, tap your hand against the pan to shake off excess flour. Drop into the chocolate and with a fork, flip it over. Gently lift the egg with a fork, tapping off excess chocolate and place on a piece of waxed or parchment paper. My sister uses her fingers but I used a fork and didn’t flip it. Before it sets, decorate with sprinkles. If piping with melted chocolate for decoration, wait until the chocolate is set on the eggs (you can tell when it’s not shiny anymore) Have fun.
You can tell by the pictures I’ve posted that I could use a
little lot of practice with my decorating techniques. I used a little melted white chocolate in a frosting tube and piped on initials for the kids eggs and added some sprinkles. Not rocket science! These may become a tradition. Maybe I’ll try peanut butter next time:)
Happy Easter and whatever your traditions are with your family, make it a memorable time:) If you loved this post, please pin and share!