These Easter Eggs are fabulous, the texture of the marshmallow is soft and luscious and they are truly easy to make.
In our house they are more popular than store bought eggs.
You can make them as halves and then seal them together with melted chocolate once set but we are happy with them as is.
You will also need around 8 cups of flour to create the bed for the moulds and 1 egg to make the indents in the flour.
- 1/4 cup water
- 1 1/2 tablespoon powdered gelatine
- 1 cup sugar
- 1/3 cup glucose syrup (available in supermarkets)
- 2 tablespoons water
- pinch of salt
- 1 teaspoon vanilla extract
- 300g dark or milk chocolate, roughly chopped (I use Whittakers)
Spread the flour evenly into a large baking dish (or similar container).
Press a clean egg into the flour, making 20 egg shapes.Place the water in a mixing bowl and sprinkle over the gelatine. Leave for 10 minutes to swell.Mix the sugar, glucose syrup and second measure of water in a saucepan. Stir gently over a medium heat until the sugar has dissolved and then bring to a boil. Boil for one minute.Add the salt and vanilla to gelatine mixture and start beating on a medium speed. Pour the hot syrup slowly into the beating mixture. Beat on high speed for 5 minutes until the mixture is very thick.
Working quickly, place spoonfuls of the mixture into the egg-shaped moulds using a wet finger to release the marshmallow from the spoon. I like to round them off but you can level them to make a half egg shape and then sandwich them together with a little melted chocolate once set. Leave to set for 1 hour.
Gently melt the chocolate in a bowl over a saucepan of simmering water or in the microwave on medium setting until melted.
Brush any excess flour off the marshmallows with a pastry brush and dip in the chocolate. Place on baking paper lined tray and allow to set.