Homemade Easter Eggs Recipes

Steps:

• Bring sugar, water, and Karo syrup to a boil.
• While that is heating, beat egg white until it is stiff and peaks.
• Once syrup reaches a rolling boil, remove one cup and continue boiling the remaining syrup to 'Hard Crack' stage.
• Beat the one cup into egg white slowly and steadily until it thickens.
• Add Peanut Butter, mix thoroughly.
• Once the remaining syrup reaches 'Hard Crack', remove from heat and beat slowly and steadily into the eggwhite/syrup/peanut butter mixture.
• Cool until it is easily handled.
• Form into the shape of an egg (kneading is necessary as it will get a crumbly texture as it cools). knead it until it is smooth and form in the shape of an egg.
• Once cooled completely, cover with melted chocolate. Can be decorated with icing if desired.
• Makes about 15 palm sized eggs. Great gifts for Teachers, bus drivers, co-workers, etc --.

Steps:

• In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
• Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
• Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

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.

Steps:

• Wash each half of your Easter egg mould with hot soapy water and a soft sponge, then dry carefully. Using a ball of cotton wool, buff the inside of the mould. The better the shine on the mould, the better the finish on the chocolate.
• Melt then temper the white chocolate for the brush strokes (see tip).
• Colour half the melted white chocolate with a little of the gel if you want, then brush graphic stripes of chocolate onto the moulds. Let each colour set before you add the next (setting is really speedy if you've achieved good temper). Go over some stripes twice, to make the colours pop out. Repeat the melting and tempering process with the dark chocolate, if you like.
• Line a baking sheet with parchment. Melt and temper the milk chocolate. Half-fill one mould with the chocolate, then tip it this way and that to completely cover the mould.
• Pour the excess back into the chocolate bowl, and scrape a palette knife across the mould to clean it up. Repeat with the other half of the egg. Set the moulds, flat-side down, on the lined sheet. Transfer to the fridge and leave to set for about 10 mins.
• When the chocolate is solid, flex the moulds to gently release. Take your time - you will see the air slowly creepy its way between the plastic and the shiny, hard chocolate. Heat oven to 180C/160C fan/gas 4.
• Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Any messy edges can be melted flat by holding them against the tray. Next, carefully rub the flat edge of the egg on the tray to melt it a little.
• Repeat with the second side. If you're struggling to pick up the egg from the tray, use your palette knife to help.
• Hold the melted edges of the egg together for a few moments until they stick. Wipe away any excess, then leave the egg to set in the fridge for a few mins. The egg is now ready to give or wrap up for Easter. Store in a cool place away from fluctuating temperatures.

Steps:

• To make 1 color:
• Line large baking sheet with paper towels and top with wire cooling rack.
• In small bowl or cup, stir together 1/2 cup boiling water, vinegar, and food coloring. Immerse eggs in dye, turning occasionally to ensure even coating, until desired color, about 5 minutes. Using slotted spoon or tongs, remove eggs from dye and transfer to rack to drain. Refrigerate when dry.
• Here are some ways to create designs on your eggs:
• Striped Easter Eggs: Wrap a portion of the egg with a rubber band before dyeing. Once the egg is dry, remove the rubber band to reveal the white, undyed strip underneath.
• Decal Easter Eggs: Another way to block off portions of the egg: Affix stickers or tape in shapes such as daisies or dots before dyeing. Remove once the egg is dry.
• Free-Hand Easter Eggs: A third way to block off portions: Before dyeing, draw on the egg with a light-colored crayon or wax. If desired, once the egg is dry, the wax can be softened by holding the egg over a candle flame and then wiped off.
• Two-Toned Easter Eggs: All three of the above methods can be used to create two-toned eggs: Dye the whole egg a light color, such as pink, and let it dry. Then wrap the egg with a rubber band, affix stickers, or draw a design in crayon. Dye the egg a second color, such as blue. Once dry, remove the rubber band, stickers, or crayon. The areas blocked off will remain the first color (in this case, pink), while the rest of the egg will turn a combination of the 2 colors (in this case, purple).
• Ombre Easter Eggs: Dip a portion of the egg in one color and another portion in another color. If the two sections overlap, that area will turn a combination of the two colors.