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barb,Maryland

I'm looking for recipes to make homemade easter egg for Easter would like the following, vanilla creme, maple walnut, peanut butter, coconut and fruit and nut egg. this is my first time making HELP

Recipe: Candy Easter Egg Recipes

Betsy at TKL

Coconut Easter Eggs
/recipes/coconut-cream-easter-egg-candies-0014538

Coconut Bonbon Easter Eggs
/recipes/chocolate-covered-coconut-bonbons-0053675

Coconut Cream Easter Eggs
/recipes/coconut-cream-easter-eggs-26903

Peanut Butter Eggs, Coconut Cream Eggs, Butter Cream Eggs
/recipes/easter-candies-17-0017304

Mashed Potato Candy Easter Eggs, Creamy Easter Eggs, Choco-Peanut Butter Easter Eggs. Special Easter Eggs (Coconut, Peanut Butter, Cherry Nut, Maple Nut), Chocolate Cream Easter Eggs, Pennsylvania Dutch Coconut Easter Eggs
/recipes/candy-easter-eggs-9-0060165

Cadbury-Style Eggs
/recipes/cadbury-eggs-141525

Fruit and Nut Easter Eggs
/recipes/fruit-and-nut-easter-eggs-0055341

Chocolate Cream Filled Easter Eggs
/recipes/chocolate-easter-eggs-1852

Recipe: Collection: Candy Easter Eggs

Betsy at TKL

Candy Easter Eggs Collection
rec.food.recipes/JANIC412

Here are a few of our favorites for Easter: When dipping eggs into the chocolate, it is easier to use a fork, just dip and allow the excess to drip off before placing on waxed paper to harden. Paraffin wax adds shine to the chocolate and can be melted with the chocolate or not.

Chocolate Cherry Nut Creams

1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
1 1/2 cups sifted powdered sugar
1/3 cup chopped nuts use either pecans or walnuts
1/3 cup chopped maraschino cherries, well drained
Chocolate for dipping
Paraffin wax optional

Melt the chocolate chips and milk over low heat. Remove from the heat and stir in the powdered sugar, nuts and cherries, mix well. Chill until cold enough to handle. Shape into 1 inch balls, refrigerate until firm. Melt the chocolate and wax, dip the balls in the chocolate, let set up. Keep refrigerated. Jan

Fruit and Nut Easter Eggs

2 1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow creme
1/2 cup shortening, melted
1/4 cup powdered sugar
2 cups candied fruit cherries and pineapple are good
Nuts, chopped
Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265.

Add marshmallow creme and beat until almost firm. Add melted shortening and powdered sugar, candied fruit and nuts. Mix well and shape into balls. Dip into melted chocolate.

Chocolate Easter Eggs

1 cup unsalted butter, soft
2 tsp. salt
4 tsp. vanilla extract
1 can condensed milk (Eagle Brand)
10 cups powdered sugar
1 tsp. yellow food coloring
1 pound semi-sweet chocolate
Powdered sugar for dusting the surface for kneading the candy

Beat with an electric mixer, butter, salt and vanilla until fluffy. Add condensed milk, beat in the sugar. Blend until stiff. Dust the surface of a bread board of table top with the extra sugar. Knead until the candy is smooth. Set aside more than 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into balls, mold white around the yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt the chocolate in double boiler or microwave until smooth. Dip eggs in chocolate (paraffin can also be melted in with the chocolate to give the chocolate a gloss). Once dipped, cool at room temperature. Refrigerate after cooling. When sliced, the candy will have a white outer shell with the center that appears to be egg yolks.

Chocolate Fudge Easter Eggs

1/4 pound unsalted butter, melted
2 packages chocolate pudding mix (3 5/8 oz. each size)
1/2 cup whole milk
1 pound powdered sugar
1 tsp. vanilla extract
8 ounces dipping chocolate

Combine the butter, pudding mixes and milk in a saucepan. Bring to a boil and simmer 2 minutes, stirring constantly. Remove from heat and add sugar and vanilla; stir until smooth. When cool enough to handle, shape into egg shapes and place on a waxed paper lined cookie sheet. Chill until firm. Melt chocolate, dip cold eggs into the chocolate. Place on waxed paper, let stand until chocolate sets up.

Buttercream Easter Eggs

1/2 cup unsalted butter at room temperature
1 tsp. vanilla extract
1 pound box powdered sugar
12 ounce bag chocolate chips

Cream butter and vanilla in a mixing bowl. Sift the sugar and add 1/3 of the sugar at a time beating well after each addition until the consistency of pie crust dough. May take a little more or less of the box of sugar. Make balls the size of walnuts and roll between hands to make egg shapes. Melt chocolate in the top of a double boiler or in the microwave until smooth. Dip the candy in the chocolate and place on waxed paper to set up.

Coconut Easter Eggs

1/2 cup unsalted butter
1 tsp. vanilla extract
1 tsp. salt
2/3 cup condensed milk (Eagle Brand)
6 cups powdered sugar
3/4 cup flaked coconut
Chocolate for dipping

Cream butter, vanilla and salt. Blend in the milk until smooth, add sugar and mix well. Add the coconut and blend well. Shape into egg shapes and place on waxed paper covered cookie sheets. Chill overnight. Dip eggs into chocolate coating. Store in refrigerator.

Chocolate Coating

8 ounces baking chocolate (8 1 inch squares) Chocolate disks (Wilton) can also be used.
1/3 slab paraffin wax, broken into small pieces

Melt the ingredients in the top of a double boiler, COOL SLIGHTLY, dip the eggs, place them on waxed paper to harden.

Peanut Butter Easter Eggs

3/4 cup peanut butter smooth or crunchy
1 cup powdered sugar
1 tsp. vanilla extract
1 8 ounce package cream cheese, softened
2 Tbsp unsalted butter, room temperature
Chocolate for dipping

Cream all ingredients together with a mixer. Roll into egg shapes and place in the refrigerator to firm up. Melt the chocolate and dip the eggs, place them on waxed paper to harden.

Marshmallow Creme Eggs

1 jar marshmallow creme
1/4 cup unsalted butter, soft
Dash of salt
1 tsp. almond or vanilla extract
4 cups sifted powdered sugar

Combine marshmallow creme, butter, salt and extract, mix well. Blend in the sugar, shape into egg shapes. Decorate with colored frostings, colored coconut or nuts.

Recipe: Chocolate-Covered Candy Eggs with Peanut Butter and Maple Walnut Variations

Betsy at TKL

Chocolate-Covered Candy Eggs
Recipe By : Woman's Day

6 tablespoons butter or margarine, softened
3 ounces cream cheese, softened
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate chips OR white chocolate chips
1 teaspoon solid vegetable shortening
Colored sugar
Tubes of decorating icing
Candy confetti dots

Line a cookie sheet with waxed paper. Beat butter and cream cheese in med. bowl with mixer at med. speed until well blended. Gradually add confectioners' sugar and vanilla, beating until smooth. Mixture will be stiff.

Roll 2 level tablespoonfuls between hands into egg shapes. Place on lined cookie sheet and refrigerate 1 hour or until cold and very firm.

Meanwhile melt chocolate in a deep bowl or saucepan as directed on package. Stir in shortening until well blended. Let stand at room temperature 15 min.*

Set 1 egg on a fork, hold over chocolate and spoon chocolate over egg to coat. Gently, with a small spatula, push egg off fork onto lined cookie sheet. Repeat with remaining eggs, reheating chocolate if it cools and gets too thick.

Before the chocolate sets, sprinkle eggs with colored sugar, or press on confetti dots, candy leaves or flowers. Or let chocolate dry and pipe flowers and leaves on chocolate with tubes of icing. Refrigerate.

Peanut Butter Variation:
Stir 1/4 cup smooth peanut butter into 1 cup cream-cheese mixture. Makes 8 eggs.

Maple-Walnut Variation:
Stir 1/3 cup finely chopped walnuts and 1/2 teaspoon maple extract into 1 cup cream-cheese mixture. Makes 8 eggs.

* Tip: For coating the eggs, chocolate should be warm (86-90 degrees F.), not hot.

Recipe: Homemade Chocolates

Betsy at TKL

Homemade Chocolates (Laura Secord Type)
rec.food.recipes/skayets

3 lb icing (confectioner's) sugar
1 can eagle brand sweetened
1 evaporated milk
1 butter or margarine
1 paraffin wax (parawax)
1 semi-sweet baking chocolate
1 food coloring
1 artificial food flavors

The above ingredients are approximate quantities only.

For every cup of icing sugar you use, mix in approximately 1 teaspoon of softened butter or margarine. Then slowly mix in enough of the evaporated milk to make the mixture of a consistency such that you can form a ball with it. (Mixing with the hands is the easiest way).

Next, separate the mixture into as many parts (3 or 4) as you want different flavored chocolates. Then slowly knead in the desired flavoring and food color you want in each different part. Now mold the resultant mixture into the desired shapes and sizes you want your chocolates to be.

Now melt in a double boiler (or microwave) two parts semi-sweet chocolate to one part parawax. Remove from heat. Immediately, using a tooth pick, pick up each shape created above and dip it into the chocolate mixture to coat them. Then put them on a piece of wax paper until the chocolate coating is set. As the chocolate mixture cools and thickens, reheat it and continue. If you run out of chocolate mixture, simply add more chocolate and parawax in the proportions listed above.

Note: Suggested flavors and colors:
- Maple flavor with no coloring
- Mint flavor with green coloring
- Lemon flavor with yellow coloring
- Orange flavor with orange coloring
- Almond Flavoring with red coloring (small amount to create pink)

Variations:

- With the Maple flavoring, you can bury a piece of pecan or walnut inside the candy before dipping it into the chocolate

- With the almond flavoring, bury a maraschino cherry inside the candy before dipping it in the chocolate. Add a drop of cherry juice with it to prevent the cherry being too dry.

- Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter eggs, make a center part of one color and flavor and wrap it in another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that will stick to your candy and not your fingers when set.

[Mod: Some candy recipes for dipped chocolate call for paraffin to be melted with the chocolate. This raises the melting point of the chocolate and makes the final chocolate coating more firm. Although many people (including this moderator) have eaten these candies for years without any negative effects, the US Food and Drug Administration has not approved of paraffin as a food additive, and has recommended it not be used for human consumption. Paraffin is a waxy by-product of petroleum extraction. It irritates the skin and intestinal tract lining. Like mineral oil, it cannot be absorbed by the intestines, and it has the potential for causing diarrhea, or, if consumed in excess, intestinal blockage. To obtain the desired texture provided by paraffin wax, look for chocolate with added cocoa butter marketed especially for dipping candies. This chocolate does not require the addition of paraffin wax to get a nice sheen and texture. Another product called Bakers Wax, available from confectionary stores, is a good substitute for paraffin.

Recipe: Marshmallow Easter Eggs

Betsy at TKL

Marshmallow Easter Eggs
alt.cooking.chien/Traci and Jeff Poole

2 tbsp. Knox gelatin
1/2 c. cold water
2 c. sugar
3/4 c. hot water
1 c. white Karo syrup
2 tsp. vanilla
cornstarch for hands
milk chocolate, melted

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.