How To make Marshmallow Easter Eggs
-Robbie Shelton 2 Envelopes Unflavored
-Gelatin 2 tb -Cold Water
1/2 c -Boiling Water
2 c Sugar
1/2 ts Salt
1/2 ts Vanilla
Flour 3/4 lb Chocolate for dipping
Regal Icing Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together. When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs). This recipe is from HOMEMADE CANDY by the authors of Farm Journal.
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Homemade marshmallow eggs-Fun Easter Idea
Quick tutorial on how to make marshmallow Easter eggs from scratch
Music by Shakey Graves
Unlucky Skin
The Tearooms at Shamrock Cottage: Marshmallow Easter Eggs
If the Easter Bunny is too busy to get to your house why not help him out and make your own marshmallow eggs!
To make: In the bowl of a mixer combine 2T powdered gelatine and 1/2 cup warm water and leave to gel. Combine in a saucepan over a low heat, 2/3 cup glucose syrup, 1 1/2 cups caster sugar and 1/2 cup water. Stir until the sugar is dissolved - this will take about 5 minutes. Once the sugar is dissolved, turn the heat up and allow the syrup to heat to 115C (soft ball stage). If sugar begins to stick to the edge of the pan, brush it off with a pastry brush dipped in water. Just before the sugar is at soft ball stage stir up the gelatine. When the sugar reaches 115C turn the mixer on high and pour into the gelatine in a slow stream. Beat the mixture on high for 5 to 7 minutes. Flavour with your chosen flavourings - we used 1T vanilla and 1T heaped raspberry powder. Spoon the mixture into moulds made by pressing an egg into flour. Leave 2 hours to set.
Coat with chocolate. We tempered our chocolate. Melt a block of chocolate in the microwave in 1 minute intervals on defrost. Once the block is melted, pour 1/4 of the melted chocolate into a separate bowl. Then stir through 2/3 block of finely chopped chocolate and beat until smooth, then add the reserved melted chocolate. Dip your marshmallow eggs into the chocolate and leave to set.
Making Homemade Marshmallow & Chocolate Easter Eggs!
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Arlene and her friend Margaret Malcomson are making homemade marshmallow filling from scratch! They also make peanut butter eggs and fruit & nut fondant eggs. Then, Margaret shows her special technique for dipping her egg centers in chocolate.
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Easter Egg Candy with Margaret Malcomson - 1993 - At Home with Arlene Williams
Episode: AH9316
Home Made Marshmallows Recipe (with Eggs)
These home-made marshmallows are so light tasting and easy to make... you'll never buy them at the stare ever again!
Ingredients:
Icing sugar, for dusting
1 cup water
3 packets (3 tablespoons) unflavoured gelatine
1½ cups sugar
1 cup corn syrup
¼ teaspoon salt
1 tablespoon vanilla extract
2 egg whites
Method:
Place ½ cup of cold water and the gelatine in the bowl of an electric mixer with a whisk attachment. Let stand for 15 minutes.
In a heavy saucepan: combine the remaining water, sugar, corn syrup, salt and vanilla.
Cook over medium-low heat, stirring, until sugar has dissolved.
Raise the heat to high and cook, without stirring, until a candy thermometer registers 240ºF.
Just before this temperature is reached; add egg whites to the gelatine in the electric mixer and whip on high speed until stiff peaks form.
Reduce speed to low and slowly pour the hot sugar syrup into the mixing bowl.
Increase the speed to high and whip until the mixture has at least doubled becoming thick and fluffy about 12-15 minutes.
Prep an 8x8 cake pan with butter, parchment & dust generously with icing sugar.
Pour the mixture into the cake pan and spread out evenly using a spatula.
Dust the top with confectioners' sugar and let it sit out overnight, uncovered, to dry.
Cut into 1½ to 2 squares.
Dust with icing sugar to fully coat.
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Making Hong Kong Egg Tarts:
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How to Make Homemade Chocolate Covered Marshmallow Eggs
How to Make homemade Chocolate covered Marshmallow Easter eggs. Simple directions on how to make an amazing Easter treat, with these homemade Easter Chocolate Marshmallow Eggs Recipe.
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