BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
CANDY EASTER EGG RECIPE
Easter Eggs made out of sugar icing, moulded onto two seperate wooden shaped moulds, then left over-night to dry which sets very hard. The two hollow moulds are then joined together with royal icing and decorated as desired. My Mum used to make these delicious Easter Eggs when I was a little girl for the whole family. They became so popular with the neighbourhood kids as well that she ended up having to make heaps more year after year.
Provided by Cooking Queen in Au
Categories Candy
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Soak the Gum Tragacanth in only 1/4 cup of the water overnight.
- Sift the icing sugar into a large bowl and set aside until required.
- Put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees Farenheight, stirring all the time.
- Remove from stove and cool a little. Approx 1-2 mins or mixture will start to set.
- Soak the gelatine in the remaining 1 cup of water and add to cooled mixture. If glucose mix is starting to set, reheat again until melted and mix through together.
- Beat the two egg whites until stiff and set aside.
- Add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. Mixture will appear rather dry, don't be concerned as extra water can be added later.
- Strain the Gum Tragacanth and add to icing mixture.
- Add the beaten egg whites and the mix through.
- Add extra water a little at a time as too much will make the mixture soggy. Once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
- If the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
- Once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
- If desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured Easter Eggs.
- When eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.
Nutrition Facts : Calories 1234.1, Sodium 17.8, Carbohydrate 314.5, Sugar 308.6, Protein 2.1
HOMEMADE CHOCOLATE EASTER EGGS
This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 eggs.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.
Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.
CHOCOLATE EASTER EGGS
No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE EASTER EGGS
For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.
Provided by Derf2440
Categories Candy
Time 4h30m
Yield 30 chocolate eggs
Number Of Ingredients 9
Steps:
- Cream butter and salt until fluffy.
- Gradually beat in Eaglebrand, vanilla and food coloring.
- Slowly beat in icing sugar until well blended.
- Knead with hands until mixture is smooth and pliable.
- Form mixture into eggs.
- Place onto waxed paper lined tray.
- Cover and chill for 4 hours or until firm.
- Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
- Place back on tray, let stand until firm.
- Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
- Store covered at room temperature or in the refrigerator.
Nutrition Facts : Calories 309.8, Fat 11, SaturatedFat 6.7, Cholesterol 12.5, Sodium 123.9, Carbohydrate 55.4, Fiber 1.3, Sugar 52.6, Protein 2
EASTER CHOCOLATE EGGS MADE WITH A MOLD
This recipe explains how to make chocolate Easter eggs with a mold. You can make 1 giant easter egg or a number of smaller eggs, depending on your egg mold size(s). You can fill the egg with candy, chocolates, or small toys.
Provided by liz
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h5m
Yield 6
Number Of Ingredients 2
Steps:
- Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (46 degrees C), about 5 minutes. Remove from heat.
- Stir in the remaining 1/4 of the milk chocolate. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
- Spread 1 layer of chocolate evenly in the Easter egg mold halves using a pastry brush and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
- Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 49.9 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 13.7 g, Sodium 66.4 mg, Sugar 43.3 g
CANDY EASTER EGGS
I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. -Theresa Stewart Melfort, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours., In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 207 calories, Fat 8g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 0 protein.
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