Easter is just around the corner and it’s time to start thinking about your holiday treats. If you’re looking for a classic Easter candy that will bring back memories of childhood, then old fashioned marshmallow Easter candy eggs are the perfect choice! These sweet treats are easy to make and are sure to be a hit with everyone in your family.
Recipe #1 – Classic Marshmallow Easter Candy Eggs
Ingredients:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 envelopes of unflavored gelatin
- 1 tsp vanilla extract
- Food coloring of your choice
- Cornstarch for dusting
Instructions:
- In a medium-sized saucepan, mix together sugar, corn syrup, and water. Cook over medium-high heat, stirring constantly, until the sugar is completely dissolved.
- Add the gelatin to the mixture and stir until it dissolves.
- Bring the mixture to a boil and continue cooking until it reaches 240°F on a candy thermometer. Remove from heat.
- Add vanilla extract and stir to combine.
- Divide the mixture into bowls and add food coloring to each bowl, stirring to combine.
- Dust a flat surface with cornstarch and turn the mixture out onto the surface. Let it cool for a few minutes.
- Using an egg-shaped cookie cutter, cut out the marshmallow mixture into egg shapes. Dust with more cornstarch to prevent sticking.
- Let the marshmallow eggs dry out for at least 24 hours before serving.
Nutritional Information:
Calories per serving: 150
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 15mg
Total Carbohydrate: 38g
Dietary fiber: 0g
Sugars: 35g
Protein: 1g
Cooking Time:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Equipment:
- Medium-sized saucepan
- Candy thermometer
- Egg-shaped cookie cutter
Serving Suggestions:
These classic marshmallow Easter candy eggs are perfect for filling Easter baskets or serving at your holiday brunch. They also make a great addition to any dessert table!
Variations:
You can make these marshmallow Easter candy eggs in any color you like by using different food colorings. You can also add sprinkles or other decorations to make them even more festive!
Substitutions:
If you don’t have corn syrup, you can substitute honey or maple syrup. You can also use flavored gelatin instead of unflavored gelatin.
Storage:
Store these marshmallow Easter candy eggs in an airtight container at room temperature for up to 2 weeks.
Tips:
- Be careful when working with hot sugar syrup as it can cause serious burns.
- Use a candy thermometer to ensure that the sugar syrup reaches the correct temperature.
- Dust your work surface and cookie cutter with cornstarch to prevent sticking.
FAQs:
Can I make these marshmallow Easter candy eggs ahead of time?
Yes! These marshmallow Easter candy eggs can be made up to 2 weeks in advance and stored in an airtight container at room temperature.
Can I use flavored gelatin instead of unflavored gelatin?
Yes! You can use any flavor of gelatin you like to give these marshmallow Easter candy eggs a unique flavor.
Recipe #2 – Coconut Marshmallow Easter Candy Eggs
Ingredients:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 envelopes of unflavored gelatin
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Food coloring of your choice
- Cornstarch for dusting
Instructions:
- In a medium-sized saucepan, mix together sugar, corn syrup, and water. Cook over medium-high heat, stirring constantly, until the sugar is completely dissolved.
- Add the gelatin to the mixture and stir until it dissolves.
- Bring the mixture to a boil and continue cooking until it reaches 240°F on a candy thermometer. Remove from heat.
- Add vanilla extract and shredded coconut and stir to combine.
- Divide the mixture into bowls and add food coloring to each bowl, stirring to combine.
- Dust a flat surface with cornstarch and turn the mixture out onto the surface. Let it cool for a few minutes.
- Using an egg-shaped cookie cutter, cut out the marshmallow mixture into egg shapes. Dust with more cornstarch to prevent sticking.
- Let the marshmallow eggs dry out for at least 24 hours before serving.
Nutritional Information:
Calories per serving: 170
Total fat: 1g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 15mg
Total Carbohydrate: 41g
Dietary fiber: 1g
Sugars: 37g
Protein: 1g
Cooking Time:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Equipment:
- Medium-sized saucepan
- Candy thermometer
- Egg-shaped cookie cutter
Serving Suggestions:
These coconut marshmallow Easter candy eggs are perfect for coconut lovers! They make a great addition to any Easter basket or dessert table.
Variations:
You can add other mix-ins to these coconut marshmallow Easter candy eggs, such as chopped nuts or mini chocolate chips. You can also use different food colorings to make them even more festive!
Substitutions:
If you don’t have corn syrup, you can substitute honey or maple syrup. You can also use flavored gelatin instead of unflavored gelatin.
Storage:
Store these coconut marshmallow Easter candy eggs in an airtight container at room temperature for up to 2 weeks.
Tips:
- Be careful when working with hot sugar syrup as it can cause serious burns.
- Use a candy thermometer to ensure that the sugar syrup reaches the correct temperature.
- Dust your work surface and cookie cutter with cornstarch to prevent sticking.
FAQs:
Can I make these coconut marshmallow Easter candy eggs ahead of time?
Yes! These coconut marshmallow Easter candy eggs can be made up to 2 weeks in advance and stored in an airtight container at room temperature.
Can I use other mix-ins besides coconut?
Yes! You can use any mix-ins you like, such as chopped nuts or mini chocolate chips.
Summing It Up
Old fashioned marshmallow Easter candy eggs are a classic Easter treat that everyone loves. Whether you make them in the classic style or add your own twist with coconut or other mix-ins, they’re sure to be a hit with your family and friends. So why not give these recipes a try this Easter and sweeten up your holiday?