Easter Marshmallow Cream Eggs are festive, bite-sized treats consisting of soft, fluffy vanilla marshmallow centers coated in colorful chocolate shells—perfect for holiday celebrations or whimsical gifting.

Why You’ll Love This Recipe

These homemade Easter eggs are irresistibly fun to make and enjoy. The airy marshmallow filling contrasts beautifully with the crisp chocolate shell, and decorating them with pastel colors adds a personal, festive touch—ideal for Easter gatherings, school treats, or edible gifts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Gelatin
Cold water
Granulated sugar
Light corn syrup
Vanilla extract
Salt
Pastel-colored candy melts or colored white chocolate
Vegetable shortening (optional, for thinning melts)

Directions

Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water and let stand for a few minutes until absorbed.
Heat syrup: In a saucepan, combine sugar, corn syrup, and a little water. Stir over medium heat until dissolved, then bring to a boil.
Combine gelatin: Remove syrup from heat and stir in bloomed gelatin until melted.
Whip marshmallow base: Pour syrup into the bowl of a stand mixer fitted with a whisk. Beat on high until thick, glossy, and tripled in volume—about 8–10 minutes. Mix in vanilla and salt.
Shape eggs: Using lightly oiled spoons or your hands, scoop marshmallow into egg shapes and place on parchment-lined trays. Let firm at room temperature for several hours or overnight.
Melt chocolate: Gently melt candy melts or colored white chocolate according to package instructions, thinning with a little vegetable shortening if necessary.
Coat eggs: Dip marshmallow eggs into melted coating, ensuring even coverage. Allow excess to drip off, then transfer to parchment.
Decorate & set: Optionally drizzle with contrasting colors before coating sets. Let the eggs rest until coating is firm.

Servings and timing

Yield: 20–24 eggs (1–1½ inch each)
Prep time: 20 minutes
Setting time: 4–8 hours (marshmallow & coating)
Total time: Approximately 8 hours (mostly hands-off)

Variations

Flavored centers: Add ½ tsp citrus zest (lemon or orange) or extract (mint, coconut) to the marshmallow.
Stained dye: Use gel food coloring in coating for vibrant, custom colors.
Sprinkles: Add edible glitter or pastel sprinkles to the shell before it sets.
Mini versions: Use a round melon baller to shape bite-sized truffle eggs.

Storage/Reheating

Storage: Store in a single layer in an airtight container at room temperature for up to 7 days.
Freezing: Not recommended—marshmallow texture may degrade.
Serving: No reheating needed; enjoy at room temperature.

FAQs

Can I make this without corn syrup?

Corn syrup prevents crystallization. You can substitute with light honey, but texture may be slightly grainy.

Can I use unflavored gelatin packets?

Yes—typically one packet (about 2½ tsp) suffices; follow blooming instructions accurately.

How do I prevent egg shapes from sticking?

Lightly oil your scooping tool and hands, and place shapes on parchment or a silicone mat.

Can I skip coloring the chocolate?

Yes—the eggs still taste great in plain white or dark chocolate coats.

Why didn’t my coating set properly?

Ensure chocolate is fully cool before dipping. Thin coatings not set? Refrigerate briefly.

Can I make these vegan?

Use agar-agar instead of gelatin and dairy-free candy melts. Texture will differ slightly.

What if my marshmallow mixture is grainy?

Beat long enough (8–10 minutes) at high speed for smooth, glossy texture.

Can I store the eggs in the fridge?

Room temperature is best. Refrigerating may cause moisture inside the coating.

Can I prepare the filling ahead?

Yes—the marshmallow shapes can be made a day ahead and coated later.

Are these safe for kids to help make?

Absolutely—just supervise during syrup heating and dipping to prevent burns.

Conclusion

Easter Marshmallow Cream Eggs are a fun and festive treat that blend soft, fluffy centers with decorative chocolate shells. Easy to customize and delightfully addictive, they’re perfect for Easter baskets, party favors, or a whimsical homemade treat.