Make your own candy Easter eggs
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  1. #1
    Registered User sunshine's Avatar
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    Default Make your own candy Easter eggs

    Coconut Cream Easter Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 med. potato -- cooked and mashed
    1 bag coconut -- (16oz.)
    1/4 tsp. salt
    1 tsp. vanilla
    3 lb. confectioners' sugar
    1 lb. melted chocolate
    Preparation : Thoroughly mix potato, coconut, salt and vanilla.
    Gradually add sugar and mix until thoroughly blended. Shape into
    eggs on cookie sheet and let ripen overnight. Next day, dip into
    chocolate. Set eggs onto waxed paper to harden.
    Chocolate Fudge Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 Pound Butter -- melted
    2 Packages (3 5/8 oz ea) choc pudding mx
    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
    Chill until firm.
    Melt chocolate, Dip cooled eggs. Place on wax paper. Let stand
    until coating hardens. Makes 2 1/2 lb of filling
    Chocolate Dinosaur Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups sugar
    1/2 cup margarine or butter -- melted
    4 squares unsweetened chocolate -- (1 oz.) melted
    4 eggs
    2 tsp. vanilla
    2 cups flour
    2 tsp. baking powder
    3/4 tsp. salt
    3/4 cup confectioner's sugar (icing sugar)

    In a large bowl, blend sugar, butter and chocolate; add eggs, one
    at a time, until well blended. Mix in vanilla. Combine flour,
    baking powder and salt; add gradually to chocolate mixture, mixing
    well after each addition.
    Cover and chill 2 hours, or overnight.
    Shape into 1" balls and drop into confectioner's sugar, coating
    Place on greased baking sheets, 2" apart, flattening slightly.
    Bake at 350° for 12 to 14 minutes or until done. Remove from
    baking sheets right away and place onto wire racks to cool.
    Makes about 4 dozen.
    Cherry Easter Eggs 1

    -------- ------------ --------------------------------
    2 Boxes powdered sugar [2 POUNDS]
    2 Sticks butter or margarine [1/2 POUND]
    1 Tsp. salt
    1 Sm. Can Carnation milk
    1 Pkg. chopped nuts
    1 sm.bottle maraschino cherries -- drained
    1 C. coconut
    1 Can crushed pineapple -- well drained
    1 Pkg. chocolate chips -- (12 oz.)

    Preparation : Mix sugar, butter, nuts, cherries, pineapple and
    coconut. Add salt. Add milk to stick together, but not runny. Shape
    andallow to dry. Melt chocolate chips in double boiler. You can add
    shaved paraffin to chocolate chips to make chocolate shiny. Dip
    shaped egg into melted chocolate and set
    out to dry.(Tupperware Pastry Sheet very helpful here.) When
    chocolate is set, eggs can then be personalized and decorated
    with icing.
    NOTE: Large bowl necessary for easy mixing.
    Cherry Nut Easter Egg 2
    -------- ------------ --------------------------------
    1/2 c. milk
    1/2 stick butter or margarine
    2 C(3-oz.) pkgs vanilla pudding and filling (not instant)
    1 (9-oz.) jar maraschino cherries
    1 c. finely chopped pecans or walnuts
    1 lb. To 2 lbs. confectioners' sugar
    1 lb. chocolate -- melted

    Preparation : Cut cherries in half, and drain well on paper
    towels. Cook milk, butter and pudding in a medium
    saucepan on low heat until well blended and thick. Remove from
    stove and add cherries, nuts and enough sugar to make
    a thick consistency. Form the mixture into 8 to 10 egg shapes
    with hands coated in butter. Place on wax paper
    covered cookie sheet. Chill several hours until firm. Melt
    chocolate being careful not to scorch it. Frost egg with
    melted chocolate. Decorate with butter cream icing.
    CANDY Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces cream cheese
    1/2 pound margarine
    3 boxes powdered sugar
    peanut butter -- to taste
    coconut -- to taste
    1 tablespoon butter
    1 2 inch squar paraffin wax
    1/4 teaspoon vanilla
    8 ounces bitter

    Mix margarine and cream cheese together with hands until well
    Then add in 1 box of powdered sugar at a time. Until well blended
    this takes a long time. Divide dough in half and add peanut butter
    to one half and coconut to the other half mix extremely well. Shape
    into little eggs or big eggs.
    Melt chocolate and butter and wax in a heavy saucepan. Dip eggs
    into chocolate to cover. Wax just gives the chocolate a shiny color
    and helps the chocolate stick to the egg. Refrigerate until chilled
    then decorate with favorite buttercream icing.
    Easter Peanut Butter Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 egg -- well beaten
    1/8 Teaspoon salt
    1 1/2 Cups peanut butter -- (1 1/2 to 2)
    4 Cups powdered sugar -- (4 to 5)
    1 Teaspoon vanilla
    1 Hershey's chocolate bar
    6 Ounces chocolate chips

    Mix the eggs, salt, peanut butter, sugar and vanilla in order
    Form dough into egg shapes. Melt the chocolate bar and the chocolate
    chips in a double boiler. Dip egg shapes into chocolate mixture.
    Arrange on waved paper until set. Decorate with Decorator Frosting.
    Fondant Easter Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup butter or margarine -- softened
    1 teaspoon salt
    14 ounces sweetened condensed milk
    2 pounds powdered sugar -- plus
    2 cups powdered sugar
    food coloring -- assorted
    lemon extract or
    almond extract or
    vanilla extract or
    maple extract or
    peppermint extract
    1 pound chocolate candy coating
    decorator frosting

    In a large bowl, beat margarine and salt until fluffy. Gradually
    in sweetened condensed milk, then 2 pounds powdered sugar until well
    Divide into 4 equal portions. In med. bowls, tint each portion with
    a few drops food coloring: flavor each portion with 1/2 teaspoon
    desired flavoring.
    On a smooth surface, knead 1/4 to 1/2 cup powdered sugar into
    each portion until smooth. Shape into 4 or 6 eggs. Place on baking
    sheets: cover and chill until firm, about 4 hours or overnight.
    Insert a 2 pronged fork into the bottom of each chilled egg. Dip
    into warm candy coating: let excess coating drip off. Place on waxed
    paper lined baking sheets: let stand or chill until
    firm. Decorate as desired with frosting. Store covered at room
    temperature or in the refrigerator. If using vanilla flavored candy
    coating, you may need to dip twice.
    Chocolate Covered Easter Eggs
    1/4 c Butter or margarine
    5 1/4 oz Pkg. chocolate pudding
    1/2 c Milk
    1 lb Powdered sugar
    1 ts Vanilla
    1 c Walnuts;chopped
    5 Squares unsweetened chocolate, melted and cooled
    20 Miniature marshmellows
    Assorted colored sugars
    Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
    smooth.Gradually stir in milk. Cook over med. heat, stirring
    constantly, until mixture is very thick and starts to boil. Cook
    until mixture leaves the sides of the pan. Remove from heat.
    Stir in powdered sugar and vanilla. Mix until smooth.
    Stir in walnuts. Cool until mixture is stiff enough to hold its
    shape. Shape mixture into 12 eggs, using about 2 T. for each.
    Place on waxed paper-lined baking sheet. Refrigerate for 30 min.
    Dip each egg in cooled chocolate. Place on a cooling rack over
    waxed paper.
    Arrange marshmallow flowers over eggs (be sure to place the
    marshmallow on the eggs before the chocolate sets)
    Cut mini marshmallows in thirds crosswise. Dip cut side of each
    piece in colored sugar. Arrange 5 pieces, sugared side up, on each
    egg to resemble flowers. Store in the fridge.
    Easy Elegant Candy Eggs
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 stick butter -- (4 oz.)
    1 tsp. vanilla
    2/3 c. sweetened condensed milk
    6 c. confectioners' sugar
    8 oz. unsweetened chocolate -- melted

    Preparation : In large bowl of an electric mixer, cream butter until
    light and fluffy. Add vanilla and condensed milk and beat
    untilblended. Add two cups of sugar and beat until
    blended. Add two additional cups of sugar and beat with mixer
    until blended. If mixer is a heavy duty model, you may be able to
    use it to blend in the remaining sugar. Otherwise, remove the bowl
    from the mixer stand and using a wooden spoon,
    beat in the remaining sugar. Remove mixture from bowl onto
    clean counter surface and knead with your hands if necessary to make
    a smooth, fondant consistency. Pinch off
    about two tablespoons of the fondant and roll it between your
    hands to form a smooth egg shape, slightly narrower at one end.
    Place each egg on a cookie sheet covered with
    waxed paper. Refrigerate a few hours or overnight to firm and
    chill before dipping in chocolate adhere to the eggs.
    Dip in chocolate according to directions that precede the recipe.
    Moist, sweetened coconut may be added to the fondant to make coconut
    cream eggs. For peanut butter eggs, make a
    small yolk of about one tablespoon peanut butter and wrap in a
    thin layer of fondant. Shape as directed for shaping plain eggs.
    Coat with chocolate for plain eggs.
    Candy Eggs Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Lbs. confectioners sugar
    1 1/2 Tsp. vanilla
    1 Pkg. Philadelphia cream cheese 8 oz.
    1/4 Lb. butter room temperature
    1/2 Tsp. salt
    1 Can coconut
    2 Tbsp. peanut butter
    7 Blocks chocolate

    Mix thoroughly sugar, vanilla, cheese, butter and salt. Divide in
    half and add coconut to one half and peanut butter to
    the other half. Mix thoroughly then shape into eggs or balls. Place
    on cookie sheet and put in refrigerate until firm. To coat, melt
    about 7 blocks chocolate and 1 shaving of paraffin from the smallest
    end, about 1/8 inch thick for each block of chocolate.
    Sugar Easter Eggs
    Egg-shaped mold
    pk Granulated sugar
    Food coloring

    1. Mix a little water with the granulated sugar to make it wet
    enough to pack. Scoop the wet sugar into each half of plastic egg
    2. Stiffly turn filled egg mold upside-down on several layers on
    paper towel and remove egg mold.
    3. Using a spoon, scoop out a half circle from one side of each
    sugar egg, making sure that when the two sides are put together, the
    scooped out Sections will match.

    If you want your sugar egg to stand you will want to cut away the
    bottom end of the sugar egg. Let dry overnight or until surface of
    sugar eggs are hard.

    4. When outer side of sugar eggs are hard, turn and scoop out
    inside leaving the shell to measure about 1/4" in thickness.

    5. Seam together the two egg halves using cake icing. Decorate
    around seam and around hole opening to conceal rough edges. Finish
    decorating sugar eggs and fill with your favorite candies.

    * Color water with food coloring before mixing with sugar.
    * Use cake decorating confections for decorating.
    * Soak shredded coconut in green food coloring for grass.

    Jell-O Pudding Eggs

    1 package (4-serving size) chocolate flavor instant pudding
    pie filling

    1/3 cup boiling water

    1/3 cup butter or margarine, softened

    3 cups powdered sugar

    1 package (8 squares) semi-sweet baking chocolate, melted

    2 squares white baking chocolate (optional)

    Stir pudding mix, boiling water and butter in a large bowl

    Mix in powdered sugar by cupfuls, stirring until mixture
    forms a
    ball. Form
    small tablespoonfuls of mixture into egg shapes about 1 1/2
    inches long.
    (Refrigerating mixture for 10 to 15 minutes will make it
    easier to

    Refrigerate eggs until firm, about 30 minutes.

    Dip eggs into melted chocolate, and refrigerate on tray
    lined with
    paper until chocolate is firm, about 15 minutes. Drizzle
    with white

    To dip eggs: Pierce egg with wooden skewer. Dip into
    then let
    excess drip off before placing egg on waxed paper. Gently

    Pastel eggs: Use vanilla flavor instant pudding and add a
    drops of food
    coloring to make filling pastel-colored. Dip in chocolate as


  2. #2
    Heather Bob
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    MMMMMM......I'm going to try the peanut butter ones......thanks!!

  3. #3
    Registered User captclearance's Avatar
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    Ohhhhhhhhh Thanks Dede !!!!!!!!!!!!!!!

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  5. #4

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    Thanks so much, Dede! I've got these saved for all the various occasions thoughout the year. You're a treasure for posting these!

  6. #5
    Registered User sunshine's Avatar
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    It's almost Easter yet again

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