- Freshly made marshmallow
- 4 lbs cornstarch
1. Cover your workstation with waxed paper to facilitate clean-up later. Sift 3-4 lbs of cornstarch into a shallow baking pan-- the exact amount required will depend on the size of the pan. 3 lbs will fill a 9x9 pan, and 4 lbs is generally enough to fill a 9x 13 pan.
2. Use a ruler or other straight edge to level off the cornstarch. Work it around the pan so that the entire surface is flat. If necessary, scrape up the cornstarch that has fallen off the sides onto the counter to fill in any corners or spots that are not even.
3. Now it's time to make your egg shapes. You can use an actual egg by pressing the egg down into the cornstarch to leave an egg-sized hole. I prefer to make slightly larger, flatter marshmallow eggs, so I use a large spoon to make my egg mold. Press the back of the spoon gently into the cornstarch--if you press too hard, the surface will crack and your molds might collapse inward. Make sure you leave a good amount of space in between each one to prevent cracking--I like at least 1/2-inch of space in between the egg shapes.
4. Your mold is now ready to be filled with fresh marshmallow! It's much more difficult to make these with very stiff or overwhipped marshmallow, so keep an eye on it and make sure you use it as soon as it is finished. Begin by filling a piping bag fitted with a 1/2-inch tip with the fresh marshmallow.
5. Pipe the marshmallow into the egg-shaped molds. Try to leave the tops of the eggs fairly level, although a little minor variation in this area is okay. If you don't have a piping bag or tips, fill a large Ziploc bag with marshmallow and snip off a hole in the corner. This method works, but might be a bit messier.
6. After all the molds have been filled, sprinkle the exposed tops of the eggs with a little more cornstarch. Allow them to sit and firm up for at least 4 hours, or overnight. If you have additional marshmallow left, you can pour it into a pan that has been lined with foil and sprinkled with cornstarch. Once set, this excess marshmallow can be cut into squares and enjoyed.
7. Once the marshmallows have set, remove them from the cornstarch and dust off as much cornstarch as you can with your hands, or by shaking them in a mesh strainer. You can re-use the cornstarch left in the pan for this or another use.
8. At this point, your marshmallow eggs can be eaten! If desired, you can dip them in chocolate (or chocolate candy coating) to extend their life and add a great look and flavor. Store Marshmallow Eggs in an airtight container at room temperature for up to a week.
Note: This method can also be used to make molds with a variety of different shapes and filling materials, from soft fondant centers to hard candies. It's a great all-purpose technique to be familiar with, as you're not forced to rely on buying candy molds anytime you want to make shaped candies!Click Here to View All Easter Candy Recipes!