Description
Easter Marshmallow Cream Eggs are festive, fluffy homemade candies coated in a rich chocolate shell. Perfect for spring celebrations, these nostalgic treats feature a soft marshmallow center and are ideal for gifting or Easter baskets.
Ingredients
Units
Scale
- 1 jar (7 oz) marshmallow cream or fluff
- 1/2 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- Pinch of salt
- 3 cups powdered sugar
- 2 cups chocolate chips or melting wafers (milk, dark, or white)
- Optional: food coloring for decorating
- Optional: sprinkles for garnish
Instructions
- In a large bowl, beat together marshmallow cream, softened butter, vanilla extract, and salt until smooth and creamy.
- Gradually mix in powdered sugar, 1/2 cup at a time, until the mixture forms a soft, moldable dough.
- Using clean hands or gloves, shape the mixture into small egg shapes and place them on a parchment-lined baking sheet.
- Freeze for 1 hour or until firm.
- Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip each marshmallow egg into the melted chocolate, tapping off excess, and return to the parchment-lined sheet.
- Decorate with food coloring or sprinkles as desired.
- Let the chocolate set completely before serving or storing.
Notes
- Use gloves for easier shaping and less stickiness.
- Customize with pastel fillings or flavored extracts like mint or orange.
- Store in an airtight container at room temp for 1 week or in the fridge for 2 weeks.
- Freeze for up to 2 months—thaw in the fridge before serving.
Nutrition
- Serving Size: 1 egg
- Calories: 140
- Sugar: 18g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg