Marshmallow Easter Eggs – a delicious recipe with gelatin, cold water, sugar, water, white Karo syrup, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix gelatin and cold water.
2
Set aside until water is absorbed.
3
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240F).
4
Cool a few minutes.
5
Beat with mixer at full speed.
6
Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
7
Beat 7 to 8 minutes after the last addition of the gelatin.
8
Add vanilla.
9
Pour into a well greased 7x9-inch pan and chill thoroughly.
10
Dust hands with cornstarch.
11
Spoon marshmallow out of pan and form eggs.
12
Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
13
Pour melted milk chocolate over eggs and let set.
14
Refrigerate for easier handling.
394
kcal
Calories
100
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tbsp. Knox gelatin, 1/2 cup cold water, 2 cups sugar, 3/4 cup hot water, and more.
Yes, Marshmallow Easter Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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