Thursday, March 20, 2025

Marshmallow Dyed Easter "Eggs"

Eggs are sooooooo expensive right now! We eat a lot of eggs in my house and I cringe every time I  buy them - so when Mickey saw this idea for dying large marshmallows instead of eggs for Easter I thought it was a brilliant concept! I have no idea if this is going to work or not but she saw it on Facebook so it must be true, right? LOL!

We are going to give this a go with Georgie this year - she is 19 months old and will not know the difference so if it doesn't work it's not the end of the world and we'll get a good experiment/story out of it haha. 


I Googled for instructions:
To dye marshmallows for Easter, simply mix food coloring with water, dip marshmallows into the colored water, and allow them to dry completely, either on a paper towel or on a styrofoam block. 
Here's a more detailed guide:
What you'll need:
  • Jumbo marshmallows
  • Food coloring (liquid or gel)
  • Water
  • Toothpicks or skewers
  • Styrofoam or paper towels for drying
  • Muffin tin or cups
  • Optional: Paintbrushes and new paint 
Instructions:
  1. 1. Prepare the Dye:
    Mix a few drops of food coloring with a small amount of water in a muffin tin or cup. 
  2. 2. Dip the Marshmallows:
    Use a toothpick or skewer to hold a marshmallow, then dip it into the colored water. 
  3. 3. Drying:
    Place the dyed marshmallows on a paper towel or styrofoam block to dry completely, ensuring they don't stick to the surface. 
  4. 4. Optional Designs:
    Use a new paintbrush to paint designs on the marshmallows with the colored water. 
  5. 5. Let Dry:
    Allow the marshmallows to dry completely (about 30-45 minutes) before handling them. 
  6. 6. Enjoy:
    Once dry, you can enjoy the colorful marshmallows or use them in treats like Rice Krispie treats.


3.20.24: shrimp, sausage, and peppers 

3.20.23: broccoli cornbread

3.20.22: ðŸ”¥ week 12

3.20.21: corned beef and cabbage soup

3.20.20: pork chops with sauerkraut 

3.20.19: peanut blossom cookies

3.20.18: Dottie F. Bunny

3.20.17: how to hinge mat your photos or artwork

3.20.16: boneless coq au vin


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