- Holidays and Celebrations
Make Homemade Marshmallow Easter Eggs Using Cornstarch Molds
Fresh, Yummy, Easy Marshmallow Easter Eggs
Making Marshmallow Easter Eggs From A Cornstarch Mold
Imagine making wonderful tasty marshmallow Easter eggs in any flavor you like using shapes you press into cornstarch. You can even make them any shape you like especially if you use plastic chocolate molds.
It is best to make the cornstarch molds first before you make the marshmallow so the marshmallow doesn't set prematurely. These are so much more tasty than the marshmallow eggs you buy. Let's have some fun and help out that poor overworked Easter Bunny.
By the way, this method of mold making can be used for making gummy candies, hard candies, fondants, soft fillings in all manner of shapes and flavors.
You can use some toys as molds, using anything stiff enough to make an impression in the cornstarch. Keep in mind however, that animals like horses with thin legs may not mold well as marshmallow needs a thicker area to hold together well. Also, very fine detail will not show up in the marshmallow.
Tips and Tricks Using Cornstarch
- This is not a tidy activity. You will find the cornstarch gets everywhere so I suggest you cover your work surface with newspaper, a plastic sheet or tablecloth to try to keep the mess contained.
- You will need lots of cornstarch depending on how many molds you want to make.
- You will need to sift the cornstarch as it can tend to be lumpy. Use a big bowl, so that most of it stays in the bowl.
- Overload the mold container, then use a clean ruler to scrape the surface flat.
- When you push a spoon bowl or other object into the cornstarch, give it a micro-wiggle to compact the cornstarch before lifting the object out.
- Don't put the impressions too close together or the one beside it will crumble.
- If you make a mistake, reload the pan, level it and start again.
- Have fun!
Directions at a Glance
- Make the molds first so you can get the marshmallow into the molds before it sets
- Get a large bowl and sift the cornstarch into it
- Pick flat pans like brownie pans and fill them full of sifted cornstarch and scrape them flat with a ruler.
- Use a spoon, an egg or other shapes and gently push them into the cornstarch, leaving an inch or two in between.
- Set the molds aside and make the marshmallow.
- Put the 1 1/2 cups of water in a pan on the stove.
- Open the packets of gelatin and sprinkle them over the water.
- Let it sit about a minute or two.
- Add the sugar and the flavoring.
- Heat over medium just until the sugar is dissolved, about 5 minutes
- Remove from the heat and let cool until you can just about keep your hand on the side of the pan.
- Dump it into a large bowl of a stand mixer and beat it until stiff peaks form. It takes about 15 to 20 minutes.
- Divide the marshmallow into bowls for the number of colors you want. Paste color will give you the brightest color without diluting the marshmallow too much. A few drops of liquid food coloring works for light pastel color.
- Quickly load each color into an icing bag or sturdy plastic bag, snip off the corner and used the bag to funnel the marshmallow into the molds.
- Extra marshmallow can be poured into a cornstarch lined container and allowed to set.
- Sift more cornstarch over the marshmallows if you wish and set aside to set overnight
- Use your fingers to dig into the cornstarch and lift out your marshmallow shapes, dusting off the cornstarch with your fingers or a pastry brush.
- If you are coating them with chocolate, set the chocolate over hot water to melt.
- Set the marshmallow shapes on a wax paper lined cookie sheet with sides.
- Slide a fork under each marshmallow, one at a time and dip in chocolate, setting them back on the cookie sheet to harden.
How Long Does it Take, how Much Does it Make?
You Will Need Lots Of Cornstarch - I Actually ran Out!
Gather Your Large Bowl, Your Sifter and a Spoon
Sift the Cornstarch to Remove any Lumps
Overfill Your Pan Will Cornstarch
Tap the pan on the Counter, Keep Filling to Overflowing Then Use a Ruler to Scrape the Surface Flat
Level The Cornstarch Making A Smooth Surface
Gently bang the pan on the work surface and then use a ruler or other straight edge to scrape the excess cornstarch from the surface. It helps if you place one hand underneath the pan, holding it over the large bowl and scrape the excess cornstarch back into the bowl.
The idea is to make a smooth top surface with no lumps or imperfections in the surface. Work the straight edge around the pan so the entire surface is completely flat. If you need to, scrape up any cornstarch from your bowl to fill in any holes or imperfections. You should end up with a pan full of cornstarch with a completely flat surface.
Making The Egg Shapes
The easiest way to make an egg shape is with a spoon. You can vary the size of the eggs by using different size spoons. Press the bowl of the spoon into the cornstarch so that the edges of the spoon bowl are at the surface of the cornstarch as shown in the picture. Make sure you have about an inch between each egg shape and fit as many egg shapes as you can into the flattened cornstarch. Be sure to keep all crumbly bits of cornstarch out of the newly made mold.
You can also make an egg shape by pressing an egg sideways into the cornstarch. Don't press too hard or the surface could crack and collapse into itself. You can also use other shapes if you wish. Chocolate molds make great impressions but you may not have much success pressing to whole plastic tray into the cornstarch. I cut my peeps mold so that I could impress them one at a time in the cornstarch and it worked much better.
You can Also use a Plastic Egg
Don't put Them too Close Together or the one Beside Could Distort or Collapse
The Ingredients You Will Need
The basic marshmallow recipe calls for:
- 3 envelopes of Knox gelatin
- 1 1/2 cup cold water
- 2 1/4 cups white sugar
- 1 tablespoon vanilla or other flavouring
- food coloring
Three envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin. Make sure you use the unsweetened and unflavored kind because you are going to add your own flavoring and coloring later in the recipe..
A Word About This Marshmallow Recipe
This is a very simple marshmallow recipe that does not contain corn syrup or egg whites and comes together quite quickly. The beating process is very important to get a nice light marshmallow but meringue type marshmallows that contain egg white and/or corn syrup may give a more airy product but are more complicated to make. They are also more prone to failure.
This recipe is almost fool proof. Once the meringue stands in soft peaks and holds its shape, it is ready to color and add to the molds, but you need to move fairly quickly because you only have about 20 minutes before it will set into one giant marshmallow.
Marshmallow Making Directions at a Glance
Once you have made your cornstarch molds, you are ready to make the marshmallow. So let's do it!
- Decide how many colors of marshmallow you will make and find tall glasses to match the number - three colors, three tall glasses
- Slide 3 icing bags into the tall glasses and fold the tops of the bags over the outside of the glasses
- Gather your water, gelatin and sugar together.
- Pour the 1 1/2 cups of water into a medium size pan and sprinkle the 3 packets of gelatin over the water, stir then let sit for about 5 minutes, stir again.
- Add the 2 1/4 cups of sugar to the water/gelatin mixture and stir again. Set the pan over medium heat. Stir occasionally until the sugar and gelatin have dissolved and there are no lumps in the mixture. (The gelatin forms tiny clear lumps in the mixture until they dissolve. You can see them on the sides of the pan and on the spoon)
- Remove the mixture from the heat and cool until you can almost rest your hand on the side of the pan.
- Pour the mixture into the electric mixer mixing bowl and beat at high speed until soft peaks form. It could take about 15 to 20 minutes.
- Quickly divide the marshmallow into 3 bowls, add your food coloring, mix and spoon the marshmallow into the prepared bags sitting in the tall glasses.
- Lift the bags one at a time out of the glasses, twist the top of the bag shut, cut the pointed tip of the bag off and squirt the marshmallow into the depressions in the cornstarch.
- Work quickly before the marshmallow sets.
- Excess marshmallow can be squirt into a 9 inch by 9 inch baking pan to be cut into marshmallows after it sets.Just squirt the different colors into the pan and swirl the colors together, smoothing the top.
- You may cover the marshmallow with more sifted cornstarch if you wish. Let the marshmallow set overnight before removing it from the molds.
- Lift the marshmallow out of the molds with your fingers and set on a waxed paper lined cookie sheet, brushing off as much cornstarch as possible.
- Melt your chocolate or candy melts and using a fork, lift each marshmallow into the chocolate and coat all sides before laying it back on the waxed paper to set.
- When the chocolate has set, you may decorate your eggs if you wish, otherwise wrap them for Easter giving or eating.
Marshmallow Making Tip
Make your marshmallow on a day when the humidity is lower or your marshmallow could be quite sticky when it sets.
This recipe can be halved quite easily and will make lots of marshmallow.
Prepare Your Icing Bags by Inserting Them Into Tall Glasses
Gather all Your Ingredients Together
Get everything prepared and lined up because when the marshmallow is ready, you will have to move quickly to fill the molds.
Put 1 1/2 Cups of Water and 3 Packets of Gelatin in a Medium Saucepan
Stir the Gelatin Mixture and set Aside for About 5 Minutes
Notice the clear lumpy bits on the sides of the pan. That is gelatin that must be dissolved, along with the sugar, before it goes into the electric mixer.
Add the 2 1/4 Cups of Sugar and Stir Again
Cook Over Medium Heat Until the Sugar and Gelatin are Dissolved
Remove the pan from the heat and allow to cool for a few minutes or until you can almost lay your hand on the side of the pan.
Pour the Mixture Into the Bowl of the Electric Mixer and Beat on High Speed.
Beat the Marshmallow Until it Holds Soft Peaks
Divide the Finished Marshmallow Into Small Bowls
Add a different paste color to each of the bowls and mix well to combine.
Scoop each color of marshmallow into each of the prepared bags. Remove the bag from the glass and twist the top shut. Snip off the pointed end with a pair of scissors. The size of the hole will be determined by the size of your mold. If you have a small mold and a larger hole in the bag, it could be too awkward to fill. You can always cut the hole bigger, but you can't make it smaller.
Gently Squeeze the Piping Bag to Fill Each Mold
If you Wish, Sift More Cornstarch Over the Marshmallow
Chocolate Filled Marshmallow Eggs! Yum!
Remove The Eggs From The Cornstarch
Once the marshmallows have set for several hours, remove them from the cornstarch and dust off as much of the excess cornstarch as possible with your hands, a pastry brush or shake them gently in a metal strainer. The cornstarch can be stored to use for your next candy mold making activity.
Your Finished Marshmallow Eggs Are Beautiful
Your marshmallow eggs are ready to eat unless you want to dip them in chocolate or chocolate candy coating. Dipping them in a coating extends their life, keeping them fresher longer and giving them an exceptional look. You can decorate the dipped marshmallow eggs with chopped nuts, sprinkles, coconut or piped candy coating. Use your imagination and have fun.
Undipped marshmallow stays fresh in an airtight container for up to a week while dipped marshmallow keeps well for about two weeks.