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Marshmallow Easter Eggs


2 tbsp. gelatine
cup cold water
2 cups sugar
cup hot water
1 cup white karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate


Mix gelatine and cold water. Set aside until water is absorbed. Combine sugar, hot water, ½ cup of the karo syrup and cook to the soft ball stage (240°F). Cool a few minutes.

Beat with mixer at full speed. Add the remaining karo syrup and all of the gelatine mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatine. Add vanilla. Pour into a well greased 7 x 9-inch pan and chill thoroughly.

Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs.

Brush excess cornstarch off and let dry for ½ hour on waxed paper.

Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.

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