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Marshmallow Easter EggsHappy Easter!

Happy Healthy Holidays!

These are made with Knox gelatin and can be made long before they are needed. Their flavor improves.

Marshmallow Easter Eggs

Recipe Ingredients

2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
Cornstarch, for hands
Milk chocolate

Recipe Directions

Mix gelatin and cold water. Set aside until water is absorbed.

Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage. Cool a few minutes.

Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.

Beat 7 to 8 minutes after the last addition of the gelatin. 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 1/2 hour on waxed paper.

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

Variation: Butter Marshmallow Eggs

1-1/2 cup butter, softend
6 cups sifted confectioners sugar, divided
1 cup peanut butter
1-3/4 cup marshmallow creme
2 teaspoons vanilla
1-3/4 pound milk chocolate, melted

Cream butter and 2 cups confectioners sugar in large bowl until light and fluffy. Add peanut butter, marshmallow creme and vanilla, blend well.

Gradually add remaining confectioners sugar; mix to consistency that can be easily handled; form into egg shapes and dip in melted chocolate; let sit until firm.

Recipe makes eight servings.

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