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easter candy

This delightful homemade Easter candy features fluffy marshmallow filling encased in a rich chocolate shell. Perfect for sharing during the Easter holiday, these chocolate-covered marshmallow eggs are a festive treat that both kids and adults will enjoy.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer
  • 1 baking sheet
  • 1 parchment paper
  • 1 small saucepan
  • 1 heatproof bowl
  • 1 fork or dipping tool

Ingredients
  

  • 3 large egg whites Approximately 90g.
  • ¼ cup granulated sugar Approximately 50g.
  • ¼ cup corn syrup Approximately 80g.
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped Approximately 225g.
  • 1 tablespoon vegetable oil Approximately 15ml.

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, combine egg whites and salt. Using an electric mixer, beat the egg whites until soft peaks form.
  • Gradually add granulated sugar while continuing to beat. The mixture should become glossy and form stiff peaks.
  • Carefully fold in corn syrup and vanilla extract until just combined.
  • Using a spoon or piping bag, shape the marshmallow mixture into egg shapes on the prepared baking sheet. Make 12 eggs and refrigerate for about 30 minutes until firm.
  • Meanwhile, melt the chopped semi-sweet chocolate and vegetable oil together in a heatproof bowl set over a small saucepan of simmering water, stirring until smooth.
  • Remove the marshmallow eggs from the refrigerator. One at a time, dip each egg into the melted chocolate, using a fork to coat thoroughly. Allow excess chocolate to drip off before placing them back onto the lined baking sheet.
  • Repeat the process for all eggs and, if desired, drizzle any remaining chocolate over the eggs for decoration.
  • Once coated, refrigerate the eggs for about 15 minutes until the chocolate is set.

Notes

Feel free to experiment with different types of chocolate (like milk or white chocolate) for variation.
If you'd like a colored chocolate coating, you can add cocoa butter or food coloring.
Store any leftovers in an airtight container at room temperature or in the refrigerator for up to a week.