Homemade Marshmallow Easter Eggs

This is a work in progess recipe/tutorial. Any additional tips or changes will be in red.

I know what you are thinking, store bought chocolate marshmallow candy isn't really that good. Trust me, I know. I won't touch the stuff. But this homemade version will change your mind. It is soooo good. Even though I haven't finished mine, I have had my MIL's and my sister-in-laws many times.

So, if it is so good, why haven't I tried it yet? A few reasons. One maybe laziness, another maybe a secret rebellion against the family tradition. But, then I heard on the radio about a huckleberry flavor at The Prepared Pantry. And the thought came that a huckleberry flavored chocolate marshmallow Easter egg just might be to die for. (Not that the cherry, lemon, and orange from the in-laws weren't already really good, but come on--Huckleberry!) So, I gathered up the kids and headed to Rigby to get some. While I was there I drooled over the apricot and raspberry flavoring, but decided to be good and only get the huckleberry and the lemon. I might have to go back and get the others very soon.

I, of course, had to sample both flavors in the mixing bowl, and trust me this is going to be good.

So, here is the 411:

Chocolate Marshmallow Easter Eggs

For each batch you will need:

1 Envelope Gelatin

1/3 cup cold water

1/2 cup sugar

2/3 cup corn syrup

1 teaspoon vanilla (yeah right!) or other flavoring

Food coloring to match the flavor

Flour

Cold Egg

2 cups chocolate chips (milk chocolate will bring out the flavor better, but I actually love using the candy bar melting bar from Sam's Club, you don't have to add anything to it)

2 Tbs. oil

Put 1-2 inches of water in a pot on high heat to get to a rolling boil. Soften 1 envelope gelatin in 1/3 cup cold water in a glass bowl that will fit over the pot, add sugar. Place over boiling water and stir until dissolved, leave it on the full boil for about 6-7 minutes, then turn off the heat but still leave it on for another 2-3. The liquid should be almost clear. My sister-in-law also said she has let her marshmallows it the fridge before dipping. I haven't tried that yet. I was trying to make two batches at once until I realized I only have one mixer. So, probably better just to do one at a time.

Pour the corn syrup into your mixer bowl. Add flavoring and food coloring. Pour gelatin mixture in and beat on high speed for 10-14 minutes. Mine took 14 minutes. The color and consistency should be toothpaste- like. Not too runny but not too thick either.

While you are waiting for that to mix, prepare your 9x13 pans. Fill them up with flour, and then make depressions with your cold egg. Then take a small measuring cup and start filling up your depressions with the marshmallow mixture. It is kind of fun to play with because it won't stick to the flour.

Let the marshmallows sit on your counter for until set up. I would say at least 6 hours or overnight. They should be fluffy and not gel-like or liquidy on the inside.

When you are ready, melt your chocolate chips and oil together to dip the marshmallows. Put the dipped eggs onto waxed paper on a cookie sheet and set in fridge until it hardens. (About 10-20 minutes).

After it hardens you can decorate with white chocolate drizzles, sprinkles, etc. I did some sugar sprinkles on my first batch, but I actually think it detracted from the flavor. I guess you have to decide if you are going for looks or taste.

My sister-in-law put a great tip in the comments. She said to take a plastic fork and break off the two inner prongs, and it makes a great dipping tool. We took a chocolate dipping class that had a few tips for dipping. If the extra edges around your candy bug you, you can 1) take a knife and shave it off 2) take a super hot glass of water and rub your candy on it. It will melt that extra edge off. I can't remember anymore tips. Read the comments section for some more tips from my sister-in-law.

Trust me, after your family tries these you will have a new Easter tradition to do every year!

Homemade Butterfingers!

I was looking through the January/February issue of Food Network Magazine while my kids were finishing cleaning my husbands office (Yes we believe in child labor around here), when I saw a feature on cupcakes that tasted just like candy bars (Ie, York Peppermint Patties, Butterfingers, Snickers etc.)

I thought that sounded fun to try the Butterfinger Cupcakes for my sons 4th birthday party. They turned out really good. More work than I usually put into dessert, but for a special occasion I think it was worth it.

But the thing I was most excited about was that you can make your own butterfinger centers. Who knew? And it wasn't that hard. And I usually have most of the ingredients on hand. (Hint, you usually have sugar and peanut butter on hand, but if you live by a store that sells bulk foods like Winco, go buy a big bag of butterscotch chips to keep in your freezer--then you can make this whenever the mood hits!)

Homemade butterfinger brittle:

For the Brittle:
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1/4 cup butterscotch chips

Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber.* Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.

*It was a little weird not stirring the sugar. It just instinct to do so, but follow the directions and it is kind of magical what happens.

Now I'm not a big plain butterfinger fan, because I think butterfingers were made to go into milkshakes. Can't wait to try some with homemade butterfingers. Probably need to add a little chocolate though.

And I definetely need to try these next time I'm invited to a chocolate fondue party too. The possibilities go on and on.

PS. If you do try to make the cupcakes, the frosting didn't work out exactly how they said for me. The chips didn't melt like they said, so I would microwave it a little at the end to have it melt completely. Then I wouldn't put the bowl on ice. It made the frosting too hard to work with, so I would just let it cool for a while on the counter until it is spreadable.