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Do you know what’s even more delicious than storebought marshmallow Easter eggs? Homemade marshmallow Easter eggs! And they’re easier to make than you think.
Find the recipe below or the printable recipe card at the end of this post.
To make the sauce, place the sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown. Add the butter and cream, and swirl to form a sauce. Add the white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely. For the marshmallows, fill two large, 20 x 30cm rimmed baking sheets with cornstarch, shaking to get a mostly even layer. Press a large egg lightly into the flour to make egg moulds. Space the indentations about 5-10cm apart. In the bowl of a stand mixer fitted with a whisk attachment, combine the water and gelatine. Stir and allow to bloom for 5 minutes. Once the gelatine has bloomed, melt over a pot of gently simmering water. In a small pot, combine the sugar, syrup, water and salt. Place over medium heat and bring to a boil. Boil until the sugar syrup reaches 120 degrees C or softball stage. Take off the heat immediately. Turn the mixer on and slowly pour the syrup in a steady stream down the inside of the bowl. Once all the syrup has been mixed in leave to mix for a further 20 second. Increase the speed to high and whisk for a further 8 minutes until thick. Swirl in the caramel sauce. Quickly place the mixture into a piping bag fitted with a straight nozzle. Pipe the mixture into the prepared egg moulds and leave to set for at least 4 hours or until firm. Melt the chocolate in a tall container and allow it to cool to room temperature. Place a skewer through the end of the marshmallows and completely immerse the marshmallow in the chocolate until completely covered. Leave to set on a piece of baking paper and decorate with milk chocolate. Store in an airtight container for up to 2 weeks.
Homemade Marshmallow Easter Eggs
2021-03-10 16:04:45
Yields 20
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
20
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
100 g The Kate Tin baking white chocolate, finely chopped
Large pinch of sea salt flakes, for sprinkling
MARSHMALLOWS
1kg cornstarch, sifted, for moulds (you'll be able to reuse it afterwards)
125ml (½ cup) water
22g (35ml) powdered gelatine
330g (1 ½ cups) white sugar
385g (1¼ cup) glucose syrup
125ml (½ cup) water
small pinch salt
5ml (1 tsp) vanilla extract
2 cups (300g) The Kate Tin dark baking chocolate
100g The Kate Tin milk baking chocolate, melted, to drizzle
Instructions
To make the sauce, place the sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown. Add the butter and cream, and swirl to form a sauce. Add the white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely. For the marshmallows, fill two large, 20 x 30cm rimmed baking sheets with cornstarch, shaking to get a mostly even layer. Press a large egg lightly into the flour to make egg moulds. Space the indentations about 5-10cm apart. In the bowl of a stand mixer fitted with a whisk attachment, combine the water and gelatine. Stir and allow to bloom for 5 minutes. Once the gelatine has bloomed, melt over a pot of gently simmering water. In a small pot, combine the sugar, syrup, water and salt. Place over medium heat and bring to a boil. Boil until the sugar syrup reaches 120 degrees C or softball stage. Take off the heat immediately. Turn the mixer on and slowly pour the syrup in a steady stream down the inside of the bowl. Once all the syrup has been mixed in leave to mix for a further 20 second. Increase the speed to high and whisk for a further 8 minutes until thick. Swirl in the caramel sauce. Quickly place the mixture into a piping bag fitted with a straight nozzle. Pipe the mixture into the prepared egg moulds and leave to set for at least 4 hours or until firm. Melt the chocolate in a tall container and allow it to cool to room temperature. Place a skewer through the end of the marshmallows and completely immerse the marshmallow in the chocolate until completely covered. Leave to set on a piece of baking paper and decorate with milk chocolate. Store in an airtight container for up to 2 weeks.
