"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Covered Marshmallow Eggs Recipe

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This recipe for Chocolate Covered Marshmallow Eggs, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melba Anderson
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes Knox unflavored gelatin
1/4 cup cold water
1 cup boiling water
2 cups sugar
tsp. candy flavoring
food coloring
flour
dipping chocolate

Directions:
Directions:
Before making marshmallow mixture, fill two 9x13" pans with about 1 inch flour. Using the bottom side of a large spoon, make egg impressions in the flour, about 12 per pan. These impressions will be your molds. Set aside.
To make the marshmallow, soften the unflavored gelatin in the cold water, about 2 minutes. Add the boiling water, sugar, candy flavoring and food coloring to the gelatin. Beat the gelatin mixture until medium peaks form. Working very quickly, as marshmallow sets up fast, spoon marshmallow mixture into prepared molds. Let set for 5 minutes. Turn eggs over in flour to coat lightly so they won't be too sticky to handle.
Melt chocolate according to package directions. Dip gently in melted chocolate. Set eggs on aluminum foil or wax paper until chocolate sets.

 

 

 

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