Easter Marshmallow Cream Eggs

Easter Marshmallow Cream Eggs are soft, fluffy confections coated in a smooth chocolate shell. These homemade treats are a seasonal favorite, capturing the essence of spring with their creamy center and festive appearance.

Why You’ll Love This Recipe

These marshmallow eggs are a delightful alternative to store-bought Easter candy. They offer a homemade touch, have a velvety texture, and can be customized with colors or decorations. Perfect for gifting or adding to Easter baskets, they are both nostalgic and impressively delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Marshmallow cream (or marshmallow fluff)
• Butter
• Powdered sugar
• Vanilla extract
• Salt
• Chocolate chips or melting wafers (milk, dark, or white)
• Food coloring (optional, for decorating)
• Sprinkles (optional)

Directions

1. In a large bowl, beat together marshmallow cream, softened butter, vanilla extract, and a pinch of salt until smooth.
2. Gradually mix in powdered sugar until a soft dough-like consistency forms.
3. Shape the mixture into small egg shapes and place them on a parchment-lined baking sheet.
4. Freeze for 1 hour or until firm.
5. Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
6. Dip each egg into the melted chocolate, allowing excess to drip off, and place back on the parchment paper.
7. Decorate with food coloring or sprinkles if desired.
8. Let the chocolate set completely before serving or storing.

Servings and timing

Servings: 24 eggs
Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

• Use different types of chocolate for coating (dark, white, or pastel-colored melts).
• Add a touch of peppermint, almond, or citrus extract for flavored centers.
• Insert a mini peanut butter or caramel core before freezing.
• Dye the marshmallow filling with pastel colors for a fun surprise.

Storage/Reheating

Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks.
Do not microwave. If using chocolate that softens, allow refrigerated eggs to come to room temperature before serving.

FAQs

Can I use homemade marshmallow instead of marshmallow cream?

Yes, but ensure it’s whipped to a smooth, thick consistency for shaping.

Can I make these without a mold?

Absolutely. Hand-shaping with clean hands or gloves works well.

How long do these marshmallow eggs last?

Up to 2 weeks when stored in the refrigerator in an airtight container.

Can I freeze these eggs?

Yes. Wrap them individually and freeze for up to 2 months. Thaw in the fridge before serving.

Can I make them dairy-free?

Use dairy-free butter and chocolate to accommodate dietary needs.

What kind of chocolate is best?

High-quality melting wafers or couverture chocolate provide the best coating.

Do I need a candy thermometer?

No. This recipe does not involve boiling sugar or temperature monitoring.

Can I add fillings?

Yes, insert small peanut butter or jam dollops before freezing for added flavor.

How do I get the chocolate coating smooth?

Ensure the chocolate is fully melted and not overheated; tap off excess chocolate gently after dipping.

Are these safe for kids to make?

Yes, with adult supervision for melting chocolate and handling frozen shapes.

Conclusion

Easter Marshmallow Cream Eggs are a fun and festive homemade candy that adds charm to your spring celebrations. With their fluffy centers and rich chocolate coating, they are a treat both kids and adults will love. Easy to make and beautiful to present, they’re the perfect addition to your Easter dessert table.

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