Tuesday, March 3, 2009

Tuesday Try A New Taste – Candy Easter Eggs

Candy Easter Eggs
from Eliza


  • 2 packages unflavored gelatin dissolved in 1/2 cup cold water
  • 2 cups sugar
  • 3/4 cup water
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 lb. sweetened baking chocolate
  • 3 milk chocolate bars
  • 1/2 stick paraffin wax

Boil sugar, water and salt until thread stage. Add gelatin and heat until thick and stands in peaks. Add 1/2 tsp. vanilla. Beat for about 20 minutes.To shape eggs, fill large bun pans with flour and press eggs (chicken eggs, that is) into flour for molds. Pour candy mixture into molds. Let set. Make chocolate coating: melt chocolates and paraffin in double boiler. Dip eggs into chocolate mixture. Place on waxed paper to set up & harden.

Candy Easter Eggs 2
from Eliza


  • 1/4 lb. soft butter
  • 3 lbs. icing sugar (start with 2 lbs. and then add gradually)
  • 15 oz Eagle Brand milk
  • 1/4 cup corn syrup
  • 1/2 tsp. vanilla
  • 1 Tbsp. flour
  • 12 to 14 oz semi-sweet chocolate
  • 1/4 slab paraffin wax about 1" (12 - 14 squares)

Place butter in a large bowl. Add milk and vanilla and corn syrup. Gradually work in icing sugar and flour. Turn mixture onto a table dusted with icing sugar. Work in remainder of sugar and knead until all has been used up. Kneading is the big secret. When mixture becomes shiny, it is ready to be shaped into Easter eggs. Roll it into a cylinder. Take a small amount (about the size of a baseball) and set it aside for coloring. Cut the rest of the cylinder into 20 pieces. Color the amount set aside with yellow food coloring and roll into 20 round balls. These are to be placed inside of each piece of the white mixture, then shaped into Easter eggs. Put aside to sit for one day. Place chocolate and paraffin in top of double boiler of hot but not boiling water. Melt. Insert the end of a small knitting needle into center of eggs. Dip quickly in chocolate. Place on waxed paper and spoon chocolate over hole made by needle. Let set. Store in refrigerator.-

Chocolate Fudge Ostara Eggs
From ShadoeRose


  • 1/4 pound butter; melted
  • 2 packages (3 5/8 ounce each (chocolate pudding mix)
  • 1/2 cup milk
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla
  • 8 ounces dipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes,stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm. Melt chocolate, dip cooled eggs. Place on wax paper. Let stand until coating hardens. Makes 2 1/2 lb. of filling.

Marshmallow Ostara Eggs
From ShadoeRose


  • 2 tablespoons Knox gelatin
  • 1/2 cup cold water
  • 2 cups sugar
  • 3/4 cup hot water
  • 1 cup white Karo syrup
  • 2 teaspoons vanilla
  • cornstarch for hands
  • milk chocolate

Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

No comments: