Marshmallow Easter Eggs RecipeOrigin: America Period: Traditional |
Share on Facebook |
Ingredients:
2 tbsp gelatine
Marshmallow Easter Eggs Preparation:Method:Place the cold water in a bowl, scatter the gelatine over the top then stir and set aside. In the meantime, combine the sugar, hot water and half the syrup in a saucepan. Bring to a boil and continue cooking until it reaches the soft ball stage (115°C, as measured on a confectioners' thermometer). Take off the heat and set aside to cool for a few minutes then beat with an electric mixer at full speed and add the remainder of the syrup. Now add, one tablespoon at a time, all of the gelatine solution. Add the vanilla and beat well then pour the mixture into a well-greased pan (About 18 x 22cm), allow to cool then set aside until completely cold. Once the marshmallow mix is cold, dust your hands with cornflour then spoon the marshmallow out of the pan and use your hands to shape into eggs. Brush away any excess cornflour then set aside on greaseproof (waxed) paper to dry for 30 minutes. After this time melt some milk chocolate then pour over the eggs (turning them to coat evenly) before setting aside to set (refrigerate so they set completely before serving). Find more Easter Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Marshmallow Easter Eggs to your online bookmark site: 
| ||
|
More Recipes from the Americas... More snack recipes... More Rice recipes... More American recipes... More American recipes... |
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with sugar and chocolate as primary ingredients: Candy Corn Egyptian Basboosa Macadamia Ginger Biscuits Taffi Triog #2 Tamarillo Juice Drink Buttercream Icing Krem Sokola Almond Halva Adrak Nimboo Pani Almond Spice Biscuits Orange Sorbet Brownie Snack Cake Chocolate Browie Peanut Butter Cake Chocolate Éclairs Türk Kahvesi Apple and Tamarillo Sherbet Bath Cakes French Toffee Guelder Rose Jelly St Clements Sorbet Lancashire Oatcakes Gâteau Roxalanne Chocolate Cake Mix Meadowsweet Cordial Strawberry Lemonade Smoothie Cape Gooseberry Jam Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
