Candy Easter Eggs Recipes

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CHOCOLATE COVERED EASTER EGGS



Chocolate Covered Easter Eggs image

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.

Provided by JAMVS

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h30m

Yield 48

Number Of Ingredients 9

½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweetened cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g

HOMEMADE CHOCOLATE EASTER EGGS



Homemade Chocolate Easter Eggs image

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

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

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



Chocolate Easter Eggs image

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

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup sweetened shredded coconut
1/2 cup finely chopped walnuts
2 cups semisweet chocolate chips
2 tablespoons shortening

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.

CANDY EASTER EGGS



Candy Easter Eggs image

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

1/2 cup butter, softened
1/2 cup cold mashed potatoes (prepared without added milk and butter)
2 pounds confectioners' sugar
1-1/2 cups sweetened shredded coconut
1 teaspoon vanilla extract
1 pound dark chocolate candy coating, coarsely chopped
Colored sprinkles

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.

CHOCOLATE CREAM FILLED EASTER EGGS



Chocolate Cream Filled Easter Eggs image

My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.

Provided by Lois M

Categories     Candy

Time 1h4m

Yield 10-15 serving(s)

Number Of Ingredients 9

1/2 cup sweetened condensed milk
1/2 cup butter, softened
1 1/2 teaspoons corn syrup
1 teaspoon salt
1 teaspoon vanilla
6 -7 cups sifted icing sugar
yellow food coloring
1 lb semisweet chocolate
1 ounce paraffin wax (optional)

Steps:

  • In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
  • Add icing sugar in 3 or 4 batches,stirring well after each addition.
  • Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
  • Take 1/4 of the mixture, and color it yellow for yolks.
  • Form it into 10 to 15 small balls, set aside.
  • Make 10 to 15 Larger balls with the remaining mixture.
  • Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
  • Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
  • Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
  • Place eggs on tray lined with waxed or parchment paper.
  • Put in a cool place until chocolate is firm.
  • Decorate if desired.

Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2

CANDY EASTER EGG RECIPE



Candy Easter Egg Recipe image

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

1 teaspoon gum tragacanth (available from Cake Icing shops or Chemists)
1 1/2 cups water
8 ounces sugar
4 ounces sugar syrup
4 tablespoons gelatin
4 1/2-5 kg icing sugar
2 egg whites

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

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