I have many fond memories of Easter traditions at our house growing up, but probably my favorite was when my mom would make marshmallow Easter eggs.
Soft squishy, chocolaty coated marshmallows in a variety of flavors. (raspberry was my favorite)
This was the first year I decided to make them with my kids. Although they didn’t turn out perfectly, they still tasted exactly how I remembered them. Delicious!
I snapped a few pictures as I went, and I’ll post the full recipe at the bottom of this post.
Grab some eggs and pans full of flour.
Next using the egg press down about halfway into the flour to create egg shaped molds.
Whip up the marshmallow mixture.
Pour the marshmallow mixture into your eggs molds and lightly cover the top of them with flour.
Let them sit for about an hour or until set.
Take out of the flour, brush off the excess and pop in your mouth. Pure bliss!
We like to dip ours in chocolate, but I got really lazy with my pictures, so you’re going to have to imagine chocolaty covered goodness.
Marshmallow Eggs
2 cups sugar
3/4 cup water
1 package of flavored Jell-O
1 package of Knox gelatin
3/4 cup water
In a mixing bowl add Jell-O, Knox and 3/4 cup of water. Let it sit about 1/2 hour. (You can prepare the flour bowls and get everything ready while this is sitting)
Next in a saucepan bring the sugar and 3/4 cup of water to a boil. Once boiling, clip your candy thermometer to the side of the pan and heat to soft candy stage (approx.. 240) Washing down the sides of the pan as it cooks.
Once it hits 240, remove from heat and bring it to the bowl with the gelatin mixture. Slowly start pouring it into the bowl while mixing at a low speed. Once it’s all incorporated, bring the speed up and whip for 6-8 minutes or until thick and foamy. Pour into flour molds.
Let sit until firmed up about an hour. Drizzle or dip in chocolate.