Soft & Fluffy Marshmallow Easter Nests (No Corn Syrup Recipe) (Edit recipe)

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These homemade marshmallow Easter nests are soft, fluffy, and the perfect festive treat for spring. Made with simple ingredients, Further Food premium gelatin and no corn syrup. Each nest is piped into a classic shape and can be filled with Easter candy, chocolate eggs, or toasted coconut for a fun and customizable dessert. You can also toast the marshmallow nests for a golden finish and turn them into a creative ice cream sundae base. Whether you’re looking for a unique Easter dessert or a homemade candy alternative, these marshmallow egg nests are delicious spring treat.

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 14

Ingredients

Marshmallow Base

1 cup Water, for sugar mixture
1.5 cup Cane Sugar
0.5 cup Water, for blooming gelatin
1.5 Tbsp Premium Gelatin Powder (Unflavored) - Further Food, 18g
2 tsp Vanilla Bean Paste, or vanilla extract
2 Tbsp Powdered Sugar, for dusting

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line two large baking sheets with parchment paper and generously dust with powdered sugar. Set aside.
Add ½ cup water to the bowl of your stand mixer. Sprinkle the gelatin evenly over the top and let it sit (bloom) while you prepare the sugar syrup.
In a medium saucepan, combine 1 cup water and the cane sugar. Heat over medium, stirring occasionally, until the sugar is fully dissolved.
Once dissolved, stop stirring and let the mixture boil until it reaches 240°F (soft-ball stage) using a candy thermometer.
Carefully pour the hot sugar syrup into the bloomed gelatin.
Attach the whisk and mix on low speed until combined, then increase to high speed. Whip for about 6 minutes, until the mixture becomes thick, glossy, and white.
Add the vanilla and continue whipping for another 2 minutes. The mixture should be fluffy and hold its shape, but still slowly fall off the whisk.
Time to pipe the nests (work quickly) Immediately transfer the marshmallow mixture to a large piping bag with a 1m fluted tip or your piping tip of choice.
Pipe a circle onto your prepared baking sheet, then continue piping inward to create a nest shape. Use the back of a spoon to gently press a small divot into the center.
Repeat with remaining marshmallow. Tip: If the mixture starts to set, it will become harder to pipe—so move quickly.
Allow the marshmallow nests to set at room temperature for a minimum of 6–8 hours (or up to 24 hours).
Once set, they should be soft but hold their shape. Store in an airtight container at room temperature. Layer parchment between stacks to prevent sticking.
How to Serve: Fill with mini eggs, jelly beans, or chocolate candies. Add toasted coconut for a “nest” look.
Toasted Sundae Style (highly recommend!). Place nests on a parchment-lined baking sheet. Broil on high for 2–3 minutes until lightly toasted. Let sit for 1 minute, then top with ice cream, chocolate sauce, etc.
Alternatively, you can use a kitchen torch to toast them.

Notes

This recipe does take special equipment - Stand mixer with whisk attachment, Candy thermometer, large Piping bag + large tip (like a 1M or other large fluted tip) and baking sheets with parchment paper. You need to move quickly once the marshmallow is done. I recommend having your piping bag ready. Use a large size or be prepared to fill 2-3 small ones. Feel free to get creative and fill the eggs with whatever you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	89
Fat:	0 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.

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