Marshmallow Eggs Recipes

VANILLA EGG-FREE MARSHMALLOWS

Steps:

• Separate the leaves of gelatine and tip into a glass bowl. Pour over 150ml of boiling water from a kettle and stir until the gelatine has completely dissolved - if its not dissolving give it 10 sec blasts in the microwave and stir until it is. Scrape the mixture into the bowl of a table top mixer with a whisk attachment.
• Tip the caster sugar and liquid glucose into a saucepan with 200ml water boil vigorously until the mixture reaches 127c on a cooking thermometer. When the syrup is up to temperature turn the whisk down to a slowish beat and slowly pour the hot syrup over the gelatine mixture. Add the vanilla extract and continue to whisk on high for 8 mins until the mixture has thickened to a point that it is shiny white and holds its shape.
• Lightly grease a 20 x 20 cm tin. Use a grease spatula to scrape the mixture into the tin and use a piece of cling film to flatten it out. Leave for at least an hour to set. Loosen the edges with a knife and dust a work surface with the rest of the icing sugar mixture. Turn the marshmallow onto the icing sugar and use a knife dipped in boiling water to cut into squares - dust them with more of the icing sugar mix. Will keep in an airtight container for up to a week.

CHOCOLATE COVERED MARSHMALLOW EASTER EGGS

Steps:

• Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
• Press plastic egg halfway into flour to form an impression.
• Repeat 35 times, leaving a small amount of space between each impression.
• In a small bowl, sprinkle gelatin over cold water; set aside.
• In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
• Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
• Remove from heat; stir in remaining corn syrup.
• Pour into large mixing bowl.
• Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
• Beat in vanilla.
• Spoon mixture into egg depressions; dust with flour.
• Let stand 3-4 hours or until set.
• Remove marshmallow eggs from flour, and dust off any excess flour.
• Dip into melted dark chocolate candy coating.
• Place flat side down on wax paper.
• Let stand until set.
• Pour white candy coating into a heavy-duty resealable plastic bag.
• Cut a small hole in the bottom corner.
• Drizzle over eggs.

MARSHMALLOW EASTER EGGS

Steps:

• Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS

Steps:

• In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

SIMPLE SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
• Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
• Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

HOMEMADE MARSHMALLOW CREME

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

NO-BAKE MARSHMALLOW EASTER EGG SLICE

Steps:

• Line an 8x8 inch square baking tin with baking paper.
• If using whole cookies, blitz them in a food processor to crumbs (or gently bash them in a sturdy plastic bag).
• Add the butter, mix well then pour into prepared tin. Press down firmly all over and place in fridge to chill.
• In a saucepan, over low-medium heat, heat the marshmallows and water together, stirring constantly until fully melted.
• Pour the marshmallow over the cookie base and chill for ½ an hour.
• Melt the chocolate in a microwave safe bowl, in the microwave in 30 second bursts, making sure to stir well after each. It should take no more than 1 ½ - 2 minutes.
• Pour the chocolate over the marshmallow and gently spread out. Place halved Easter eggs all over the top.

CHOCOLATE MARSHMALLOW EGGS

Steps:

• Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.
• Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.
• In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.
• While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed." Do not allow the mixture to boil.
• Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.
• Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.
• When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.
• Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish-a child's name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper-lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.

HOMEMADE MARSHMALLOW EASTER EGGS

Steps:

• To start, fill two large, rimmed baking sheets (11X17-inch) with flour, shaking to get a mostly even layer. Using a plastic Easter egg (you can also use a real egg or other egg-shape object for the mold), press lightly into the flour to make egg molds. Space the indentations about 1-2 inches apart. If the next indentation messes up the sides of the first indentation, don't stress. Simply press the egg shape lightly into each indentation that needs the edges fixed a bit. Using a 2-inch (in length) plastic egg, I make about 6 indentations across in 3 rows for a total of 18 indentations for each sheet pan. Set the sheet pans carefully aside.
• For the marshmallows, pour the cold water into the bowl of an electric stand mixer fitted with the whisk attachment (you can do this without a stand mixer, but you'll need to use an electric handheld mixer that won't burn out after 10 or so minutes of mixing) and sprinkle the gelatin over the top, letting it soften.
• While the gelatin softens, combine the sugar, corn syrup, water, and salt in a medium saucepan and heat over medium-low heat until the sugar dissolves. Clip a candy thermometer to the side of the pan and increase the heat to medium. Let the mixture come to a boil and continue cooking without stirring until the syrup reaches 240 degrees F on the thermometer.
• Turn the mixer to low speed and (carefully!) pour the hot syrup into the mixer in a slow and steady stream. Once it has all been added, turn the mixer to medium or high and let the mixer whip the mixture for 10-13 minutes, until the mixture is cooled and is thick and fluffy. You don't want it to mix quite as much as when making marshmallows that will be poured into a pan to later be cut into squares. The mixture should be slightly softer than that so that it molds to the egg indentations made in the flour. Mix in the vanilla extract.
• Grease two spoons with cooking spray and carefully scoop spoonfuls of the marshmallow mixture into the indentations in the flour (see the pictures below, if needed). Once all the egg molds are filled with marshmallow, let them sit for 10-15 minutes.
• Once slightly set, gently lift an edge of the marshmallow and carefully flip over so it is now sticky-side down in the flour. Don't press on it or push it into the flour, just let it gently sit on the top of the flour.
• Let the marshmallows set for 1-2 hours (or up to overnight - covered loosely with plastic wrap).
• Take each marshmallow egg and rub it briskly with the palms of your hands to remove any excess flour. It's ok if there is still a very light coating of flour on the egg - it won't be noticeable after the egg is covered in chocolate. All the excess flour can be poured right back into the flour bag/container.
• Melt the chocolate over low heat or in the microwave on 50% power in 1-minute increments until melted and smooth. To prevent blooming (the white streaks in chocolate after it has set), stir in a bit of reserved finely chopped chocolate into the hot, melted chocolate to lower the temperature just a bit.
• One by one, drop a marshmallow egg into the chocolate. Using a fork, cover the egg in chocolate. Lift the egg up onto the fork and tap the handle of the fork on the edge of the bowl to let the excess chocolate fall through the tines of the fork into the bowl. Gently scrape the bottom of the fork on the edge of the bowl and then transfer the egg to a parchment or wax paper lined baking sheet, using the edge of a butter knife to help slide the egg off the fork onto the parchment.
• Repeat with the remaining eggs. If using sprinkles, toss them lightly on the eggs while still wet with chocolate. Place the eggs in the refrigerator to let the chocolate set. After the chocolate has set, colored melting wafers or other chocolate can be drizzled over the eggs.
• Store in the refrigerator for up to a week.

MARSHMALLOW PEANUT BUTTER EASTER EGGS

Steps:

• 1. Put the butter and 1 cup of powdered sugar in a bowl. Mix them on medium speed until the mixture is light and fluffy.
• 2. Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts (if using), and vanilla. Mix on medium speed until well-blended.
• 3. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.
• 4. Roll a small amount of mixture in your hands until it is an egg shape.
• 5. Put it on a baking sheet lined with aluminum foil and repeat with the remaining candy until all mixture is gone (about three dozen eggs). Put the eggs in the refrigerator to firm up for about an hour.
• 6. Once firm, put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet.
• 7. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts (if desired). Refrigerate for 30 minutes to set the coating. Store in an airtight container for up to one week in the refrigerator. When ready to eat bring to room temperature (they taste better this way).
• 8. HINTS: eggs may be frozen for easier handling. Only remove a few eggs from the fridge at a time so they don't thaw when trying to work with them.

MARSHMALLOW EGGS

Steps:

• Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
• Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
• To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
• Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
• Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.