Description

These homemade marshmallow Easter eggs are soft, fluffy, and coated in a smooth chocolate shell. They have that signature crack-and-cloud bite everyone loves — but fresher, softer, and more flavorful than store-bought. While marshmallow sounds fancy, the process is straightforward and totally doable with a mixer and a saucepan. Perfect for Easter baskets, dessert tables, or gifting.

Ingredients

Scale

Marshmallow Filling

3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract

Chocolate Coating

12–16 oz milk, semi-sweet, or dark chocolate (chips or chopped bars)
Cornstarch or powdered sugar, for dusting

Optional Decorations

Sprinkles
Toasted coconut
White chocolate drizzle

Instructions

Bloom the Gelatin
Add 1/2 cup cold water to the bowl of a stand mixer. Sprinkle gelatin over the top. Let sit 10 minutes until spongy. Do not stir.
Make the Sugar Syrup
In a saucepan combine sugar, corn syrup, salt, and remaining 1/2 cup water.
Heat over medium-high until boiling. Cook without stirring until it reaches 240°F / 115°C (soft-ball stage).
Whip the Marshmallow
Turn mixer to low. Carefully pour the hot syrup into the gelatin.
Increase to high speed and whip 10–12 minutes until thick, glossy, and tripled in volume.
Add vanilla during the last minute.
Prepare Shaping Surface
Generously dust a baking sheet with cornstarch or powdered sugar.
Shape the Eggs
Dust hands well. Scoop about a heaping tablespoon of marshmallow and gently form an egg shape.
Place on the sheet. Repeat, re-dusting hands often.
Let sit uncovered 1–2 hours to form a light outer skin.
Melt the Chocolate
Melt chocolate gently in the microwave in 30-second bursts, stirring between each, until smooth. Let cool slightly.
Dip
Drop each marshmallow egg into chocolate, turn to coat, lift with a fork, and let excess drip off.
Place on parchment paper and decorate immediately if desired.
Set
Let chocolate firm at room temperature about 1 hour or refrigerate 20 minutes.

Notes

A candy thermometer gives the most reliable texture
Dust your hands often — marshmallow is naturally sticky
Let chocolate cool slightly before dipping to avoid melting the marshmallow
Use good chocolate — it makes a big difference in flavor and finish
If chocolate thickens, stir in 1 teaspoon neutral oil to loosen it