Marshmallow Easter Eggs (Print Version)

# Ingredients:

→ Marshmallows

01 - 1 tablespoon vanilla extract (pure)
02 - ¼ teaspoon salt
03 - ½ cup water
04 - 1 cup light corn syrup
05 - 1 ½ cups (318 g) granulated sugar
06 - 3 packets of unflavored gelatin
07 - ½ cup of cold water

→ Other

08 - Chocolate chips or chunks (good-quality), 2 cups (340 g) for dipping
09 - Optional: sprinkles or melted colored chocolate wafers for decorating
10 - Plenty of flour for shaping (all-purpose works best)

# Instructions:

01 - Add a layer of flour (evenly spread) on two big baking sheets with raised edges (11X17-inch). Take a plastic Easter egg or a similar object and press gently onto the flour to create egg shapes. Space the shapes 1-2 inches apart. If needed, touch up any corners by pressing again softly. Using a 2-inch egg, you’ll end up with about 18 molds per tray. Set the sheets aside carefully.
02 - In a mixing bowl attached to a stand mixer (use the whisk attachment), pour the cold water and sprinkle the gelatin over the top. Give it a minute to soften up.
03 - Over medium-low heat, mix together sugar, corn syrup, water, and salt in a medium pot until the sugar dissolves. Attach a candy thermometer to the pot, increase the heat to medium, and let the mix boil. Cook without stirring until it hits 240°F (soft-ball stage on the thermometer).
04 - With your mixer running on low, very slowly pour the hot syrup into the gelatin mixture in a steady stream. Once all the syrup's in, set the mixer to medium or high speed and let it whip for 10-13 minutes. The mix will cool down and turn fluffy and thick; it should be a hair softer than normal marshmallows so it can take the egg shape. Mix in the vanilla.
05 - Spray two spoons with cooking oil and scoop marshmallow mix into the flour molds. Fill all the egg shapes, then leave them to sit and firm up for about 10-15 minutes.
06 - After a little setting time, lift an edge of each marshmallow carefully, flip it over, and place the sticky side on the flour. Don’t press it down; just let it rest on the surface gently.
07 - Allow the marshmallows to stay put for 1-2 hours. If you’d like, you can let them sit overnight too—cover them loosely with plastic wrap.
08 - Take each marshmallow and gently rub off any extra flour using your hands. A thin layer of flour leftover is okay—it’ll disappear once you dip the marshmallows in chocolate. Any leftover flour? Just toss it back into the container for another use.
09 - Gently heat the chocolate until it’s fully melted and smooth. You can use low heat on the stove or small bursts in the microwave (50% power, stirring after every minute). To avoid white streaks that appear after cooling, add a small amount of finely chopped, room-temperature chocolate and stir it in to reduce the temperature.
10 - Drop the marshmallow eggs into the melted chocolate one at a time. Use a fork to coat them completely and then lift them out. Gently tap the fork on the bowl's edge to let extra chocolate drip away. Scrape the bottom of the fork along the bowl, then place the egg on a tray lined with parchment or wax paper using a butter knife to nudge it off the fork.
11 - While the chocolate is still gooey, sprinkle a little decoration on top, like sprinkles. Slide the eggs into the fridge to let the chocolate harden. Once set, you can drizzle more chocolate or colored wafers on top, if you want.
12 - Keep the eggs in the fridge. They’ll stay good for around a week.

# Notes:

01 - That bit of flour stuck on the marshmallows? You won’t taste it once the chocolate is added.
02 - You might be able to switch out flour for cornstarch or powdered sugar in the molds, but this hasn’t been tried.
03 - Pour leftover flour back into its container to use later.
04 - If you don’t have a stand mixer, a strong hand mixer works too—just make sure it can handle running over 10 minutes.

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