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Marshmallow eggs

Marshmallow Eggs

mar_7_Marshmallow_eggs

Serving Size:

10

Ingredients:

  • 2.2 pounds powdered sugar

    (don’t panic you won’t be eating it!)

  • 9oz packet pink and white marshmallows
  • Writing or decoration icings
  • Assorted sprinkles

Method:

Pour the powdered sugar into a container so it is at least 1.5 inches deep.

Press a clean egg halfway into the powdered sugar to make the molds.

The powdered sugar does stick a bit to the egg, so you might have to dust it down as you go.

Place marshmallows in a large bowl over a simmering saucepan of water, stir occasionally, until melted and smooth.

Spoon the marshmallow goo into the molds and refrigerate a couple of hours until set.

Dust the bottoms of the marshmallow eggs with powdered sugar as you are getting them out and place on a piece of parchment paper to decorate.

Gather up the children and let them attack the eggs with the writing icings and sprinkles.

Notes:

The marshmallow stays nice and soft even after it has been melted and reset.

Leftover powdered sugar can be reused.

Article Posted 6 years Ago

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