Celebrate Easter with these Homemade Marshmallow Eggs!
Fluffy, sweet marshmallows shaped into festive eggs, dipped in rich dark chocolate, and decorated with colorful sprinkles or candy melts — a fun, nostalgic treat that’s surprisingly easy to make at home.

Whether you’re filling Easter baskets, hosting a spring party, or just looking for a creative kitchen project, these marshmallow eggs will be a hit!

Why You’ll Love This Recipe

• Festive and fun — perfect for Easter celebrations.
• Rich chocolate coating balances the sweetness of marshmallow.
• Customizable decorations with sprinkles, candy melts, or drizzle!
• Homemade magic — skip store-bought and make them fresh!
• Kid-friendly kitchen activity for family fun.

Ingredients

For the Marshmallows

• 32–64 oz Confectioners Sugar (for molds)
• ½ cup (118g) cold water
• 3 packages (21.6g) unflavored gelatin
• 1 ½ cups (337g) granulated sugar
• 1 cup (310g) light corn syrup
• ½ cup (118g) water

For Coating and Decoration

• 12 oz premium 70% dark chocolate
• 1 whole egg (for creating molds)
• Colorful candy melts or sprinkles, for decorating

Instructions

1. Create Sugar Molds

Prepare baking sheets by covering them generously with confectioners sugar.
Use a whole egg to gently press indentations into the sugar, forming egg-shaped molds.
Make sure they’re deep enough to hold the marshmallow filling. Set aside.

2. Bloom the Gelatin

In the bowl of a stand mixer fitted with a whisk attachment, add ½ cup cold water and sprinkle gelatin evenly over the surface.
Let it sit for 5–10 minutes until it blooms and becomes spongy.

3. Prepare the Sugar Syrup

In a medium saucepan over medium heat, combine granulated sugar, corn syrup, and ½ cup water.
Stir until the sugar dissolves completely. Once dissolved, stop stirring.
Attach a candy thermometer and heat the mixture until it reaches 240°F (soft-ball stage).

4. Combine Syrup and Gelatin

Carefully remove the hot syrup from heat.
Slowly and cautiously pour the syrup into the bloomed gelatin in the mixer bowl.
Start the mixer on low speed to avoid splashing.

5. Whip to Fluffy Perfection

Increase the mixer speed to high and whisk for about 10 minutes.
The mixture should become thick, white, fluffy, and glossy, forming stiff peaks.

6. Fill the Molds

Working quickly (before the marshmallow sets!), transfer the mixture into a pastry bag.
Pipe the marshmallow into the prepared egg molds, filling each indentation completely.

7. Set the Marshmallows

Let the marshmallows sit at room temperature for several hours or until firm.
Gently brush off excess sugar and remove the marshmallows from the molds.

8. Coat with Chocolate

Melt the dark chocolate in a heatproof bowl over a pot of simmering water (or in the microwave in short bursts).
Dip each marshmallow egg into the melted chocolate, letting excess drip off.
Place on parchment paper to set.

9. Decorate and Enjoy!

Before the chocolate sets completely, sprinkle with colorful decorations or drizzle with melted candy melts for extra flair.
Let the chocolate harden completely before serving or packaging.

Tips for Success

• Work quickly once the marshmallow is whipped — it sets fast!
• If the mixture starts to thicken too much, warm it slightly to loosen.
• Store in an airtight container at room temperature for up to 1 week.

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