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.
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
CANDY-FILLED CHOCOLATE EASTER EGG
Piñatas aren't just for birthdays. This Easter-inspired treat breaks open with a whack and will have everyone diving for the candy that pours out.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
- Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
- Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
- Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
- Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
- Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
- Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.
LINDA'S BUTTER CREAM EASTER EGGS
These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix the butter and cream cheese together.
- (I put in the microwave for 30-45 secs. to soften).
- Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
- Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
- When you are done making the eggs, put them in freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
- Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
- When done making eggs, put in the freezer for a few minutes to harden eggs.
- Place each egg in a pastel colored paper cupcake cup.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2
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- Combine first 3 ingredients in a large mixing bowl; beat until light and fluffy. Add walnuts, coconut, cherries, and vanilla; mix well. Shape dough into 66 ovals about 1 1/2-inches long; place on waxed paper-lined baking sheets, and chill overnight.
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