Homemade Marshmallow Easter Eggs

Christmas version above!

This is one of those recipes that I pull out once or twice a year and then wonder...why don't I make this more often!! I got it from someone in Relief Society when we lived in San Jose.

It's easy but you have to follow directions exactly and at points move quickly, so, get your ducks all in a row before you begin this process!! You will need a candy thermometer and a stand mixer. 

First:

Get out 3 9x13 type pans, or things that will work like them. (I have some larger pans that hold 18) and fill half full with regular flour. (you will be able to sift this back in your flour container after we are done!)

Take a plastic Easter egg I like the medium sized ones not too small, but not too large. Make indents (molds) into the flour with the egg. You should be able to get 12-18  in one pan depending on the size of your pans. Set these aside on a counter not too far away from the action.

Step 1: Sprinkle 2 envelopes of unflavored Gelatin in 1/2 C. COLD water and set aside.

Step 2:
      Mix in a medium sauce pan:
      3/4 C. Light corn syrup.

1/2 C. hot water

2 C. granulated sugar

Bring this mixture to a boil WITHOUT stirring to 240 degrees. Remove from heat immediately and pour into a stand mixer. Add shield and start beating. Bring to high speed and while mixing add softened gelatin 1 T. at a time. It will turn white.

Add: 1 T vanilla (or you can get creative and use another flavor if you like)

Continue to beat till stiff peaks form.

Now you have to work fast!!
Step 3:

Pour mixture into a large (12 or 18 inch) pastry bag, snip off about an inch of the bottom and pipe into your flour depressions ASAP. you must do this as quickly as possible before the mixture cools and it's just a sticky mess. Sprinkle a little flour over the top of the marshmallows in the molds. Let sit 4 to 6 hours or overnight.

Step 4:

When you are ready to dip these little pillows of pure joy into chocolate make sure to trim up all the little imperfections and dust off most of the flour.
The easiest way to dip these is to get the Chocolate wafers from the craft store and melt in microwave per directions. I usually put them in the chocolate flip them over take out with a fork and tap most of the chocolate off making sure it's well coated then transfer to a cookie sheet to harden.
Decorate with sugar flowers (purchased) or while still melted add sprinkles, or use royal icing or melt some white chocolate or color wafers to decorate with (those harden quickly though). 

Makes about 30 small/Med eggs or 18 large.

For Christmas Version I used round ornaments for the depressions and santa candies etc.

Don't forget to sift out the little bits of marshmallow before re-storing your flour.