Fannie May Easter Eggs Candy Recipes
FANNIE MAY CANDIES
My Mother in law used to make these every year for Christmas for friends, family and lots of coworkers. I have enjoyed making them for my friends for the last few years at Christmas too. I split the dough into 3 balls to make 3 kinds of candy I always use peanut butter, crushed candy canes, and chopped walnuts. You can add what ever you would like to the dough like coconut, cherries, flavorings, rice krispies etc. ---- Note I wrote down 2 pkgs of chocolate bark but I'm not really sure if you need that much. I always make a lot of other dipped candy the same day so I am not sure how many squares of chocolate the recipe takes. I add the extra ingredients and roll into a big ball - I add extra ingredients to my taste. Soooooo add a little mix the ball and taste to your liking =) sorry I guessed on the servings
Provided by Candle Lover
Categories For Large Groups
Time 1h45m
Yield 3 balls, 25 serving(s)
Number Of Ingredients 4
Steps:
- Mix sugar, butter and canned milk.
- Divide into 3 balls in 3 different bowls.
- Add 1 item to each ball such as peanut butter, chopped walnuts, chopped candy cane, rice krispies, etc
- Roll into little balls and refrigerate until firm.
- Melt half a pkg of chocolate and dip the balls.
- Melt more chocolate as needed
- Set up on waxed paper and refrigerate when done.
Nutrition Facts : Calories 224.7, Fat 5.1, SaturatedFat 3.2, Cholesterol 15.2, Sodium 46.7, Carbohydrate 44.8, Sugar 44.2, Protein 1.3
COPYCAT FANNIE MAY TRINIDADS
Trinidads are my favorite Fannie May Candy. I'm not usually too ambitious when it comes to candy-making, but I just had to try to duplicate this one. Make sure to use good quality chocolate, and avoid using chips as they contain stabilizers. Prep time includes minimum chilling time. Enjoy!
Provided by KHoog
Categories Candy
Time 3h
Yield 36 candies
Number Of Ingredients 5
Steps:
- Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
- In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.
- Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.
- Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.
- Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.
Nutrition Facts : Calories 402.2, Fat 38.9, SaturatedFat 24.4, Cholesterol 11.7, Sodium 28.8, Carbohydrate 25.5, Fiber 10.1, Sugar 8.2, Protein 8.5
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