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.
HOMEMADE CARAMEL MARSHMALLOW EASTER EGGS
Makes 20
CARAMEL:
200 g (250 ml) white sugar
30 ml (2 tbsp) water
80g (80 ml) salted butter, at room temperature
125 ml (½ cup) cream
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 (1 ¼ 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
METHOD
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.
- 200 g (250 ml) white sugar
- 30 ml (2 tbsp) water
- 80g (80 ml) salted butter, at room temperature
- 125 ml (½ cup) cream
- 100 g The Kate Tin baking white chocolate, finely chopped
- Large pinch of sea salt flakes, for sprinkling
- 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
- 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.