Growing up my mom often made marshmallow eggs for Easter. They were a fun treat that we looked forward to. Now that I am a mom, I wanted to “healthify” this childhood classic for my own children.
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Making your own marshmallows is pretty simple. It seems intimidating, and if you aren’t familiar with candy making it can seem extra tiresome. Trust me, you can do it! Give it a chance and see how it goes.
Being able to customize your own mallows for any occasion is really fun and tends to impress the masses. They would be shocked at how easy it is to make them, using real ingredients! I love using gelatin for these because of the amazing health benefits.
Cute little eggs made of marshmallow are the perfect Easter treat. I bought some sprinkles from the Natural Candy Store and they are so cute and contain no artificial colors or flavors!
My favorite version of the eggs have the toasted coconut on the outside — this is how my mom always made them, and I am a sucker for coconut ANYTHING. I think it really breaks up the sweetness of the marshmallow, too.
The last time I made these I threw a bunch of cocoa covered mallows into a pan with 2 T of butter, melted on low heat, then added 2-3 c rice krispies and a little vanilla to make some easy rice krispy treats! I loved knowing exactly what was going into them, and my kids were thrilled.
There are plenty of recipes out there for homemade mallows, some using corn syrup, egg whites, knox gelatin (which will work if you don’t have Great Lakes brand), refined sugar, etc. They are all about the same formula, but my preferred version comes from Jenni at The Urban Poser, one of my favorite people to follow for downright STUNNING food photography.
The recipe is simple, but the method requires some explanation. Stick with me!
- 1 cup water, divided by ½ cups
- 2½ T gelatin (I use Great Lakes)
- 1¼ c honey or maple syrup, or a combo of the two
- 1 tsp vanilla extract or other flavoring (lemon, peppermint, etc)
- ½ tsp salt
- Prepare a baking sheet with parchment paper, sprinkled with coating of choice (cocoa powder, toasted coconut, sprinkles, arrowroot starch, etc)
- In a large bowl that you will use for mixing, add ½ c water and sprinkle the gelatin on top. This allows the gelatin to "bloom" or soften and mix smoothly later on.
- In a medium saucepan, combine ½ c water, honey/maple syrup, and salt over medium heat.
- While honey mixture is heating up, get a VERY cold cup of water and a couple of spoons and set aside.
- When mixture boils, continue stirring. If you have a candy thermometer, the temperature should reach 240 degrees, or soft ball stage. I have never owned a candy thermometer and make all of my candy with the spoon test method -- take a spoon, dip into mixture, then immediately submerge into the cold water cup. If the mixture can be pushed up the spoon and stay in a little ball at the top of the spoon, then it is ready.
- Once you reach soft ball stage, remove from heat and pour in a steady stream into your gelatin while your hand mixer is running. Don't pour it right on the beaters or the mixture will splatter, and IT'S HOT.
- Beat on high speed for 5-10 minutes, until the marshmallow is light in color, increases in volume, and is cool to the touch. It should fold nicely but then fall back down quickly.
- Once it is almost ready, add vanilla or other flavoring.
- Using a large spoon or spatula, spoon dollops of the marshmallow onto your prepared pan. With oiled fingers, gently shape the mallow into eggs.
- The marshmallow sets up pretty quickly, so try to get it all spooned out, then you can play around with and shape it some more.
- Sprinkle more of the coating you desire on the tops of the eggs and try to pat it all around them, lifting them off the parchment to ensure the bottom is thoroughly coated as well.
- Once all the eggs are coated, set them aside for several hours to completely set up.
- Store in an airtight container for 3-5 days.