Candy Easter Eggs Recipes

CANDY EASTER EGGS

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.

CHOCOLATE COVERED EASTER EGGS

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.

CHOCOLATE EASTER EGGS WITH 6 FLAVORED CENTERS

Steps:

• 1. In a large bowl. Mix on low speed softened butter, cream cheese and vanilla until smooth.
• 2. Beat in powdered sugar a little at a time. When all is combined and smooth. Divide the dough in to 4 or 5 individual bowls. It depends on how many flavors you are making.
• 3. To each bowl add your additions. Peanut butter to 1, coconut,and almonds to 2nd. Extract to 3rd,and mini flavored chips to 4th. If you have 5. Add your fruit like Maraschino cherries, Chopped nuts,apricots to the 5th bowl. Make 4 bowls,3 bowls by dividing dough equally. Choose your flavors. :)
• 4. With your hand knead in the additions to each bowl of dough. The peanut butter and the flavored extract bowls of dough will be slightly more sticky than the others. Put the peanut butter and extract dough in the fridge to chill a bit. It will be easier to handle later.
• 5. parchment paper,or wax paper line a large sheet pan.mold your dough in to egg shapes or balls,and refrigerate until ready to dip them.
• 6. In a stainless steel bowl over boiling water,or double boiler. Mix the chocolate chips,and the shortening,or wax. Stir until melted and combined well.
• 7. Dip each egg in the chocolate with a spoon. Let chocolate drip over bowl,and place on to parchment paper. Sprinkle right away with different colored sprinkles or candy toppings and melted chips optional.
• 8. refrigerate to set chocolate and serve. Keep loosely covered in fridge until ready to serve.

CANDY EASTER EGG RECIPE

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.