Monday, March 17, 2008

Chocolate Cover Marshmallow Easter Eggs

Makes approx. 36

Ingredients & Supplies

· 2 (1/4 oz.) packages unflavored gelatin

· 2 Tbsp. cold water

· 1 cup boiling water

· 2 cups sugar

· dash of salt

· 1 teaspoons vanilla extract (if you are adding other flavors adjust this to ½)

· 2 pkg chocolate chips or other chocolate confectionary coating, melted

· 1 sq inch melted paraffin (optional)

Frosting or other decorations

· 10 lbs flour (all of it is reusable)

3 large cake or baking pans

Large spoon or ladle or plastic eggs for making egg molds

Wax paper or foil


Spread flour in each of three pans. Shake until level. Press plastic egg halfway into flour to form an impression. Repeat 36 times, leaving a small amount of space between each impression.

In a small bowl, sprinkle gelatin over cold water and stir; set aside. Add boiling water and stir until dissolves. Pour into large mixing bowl. Begin mixing. Gradually add sugar, salt, and vanilla. Mix on high speed until stiff and shiny (up to 15 minutes)

Spoon mixture into egg depressions; dust with flour. Wait until set and then turn. 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.


· The marshmallow will not set in moisture. Make these on a dry day – no rain.

· In you want other flavors, add them at the end. Add 1/2/ tsp. of any flavor and/or a few drops of food coloring. You can add coconut, soft nuts (walnuts or pecans) or fruit such as maraschino cherries (just make sure they are chopped and as dry as possible.) Stir in and then proceed to put into molds.

· Paraffin is used to guard the chocolate from melting too easily. It is used to preserve. It will affect flavor and is used in all commercially produced products.

· Melt chocolate in a microwave place in a bowl and heat on 50% power for 2 minutes. Stir. Return to microwave 50% for 30 seconds and stir. Repeat until melted smooth.

· You may decorate the tops of the eggs with frosting or candies (especially if you make more than one flavor – used it to distinguish flavors)

No comments: