Recipe: Candy Easter Eggs (8) - Chocolate Cherry Nut Creams, Fruit and Nut, Chocolate, Chocolate Fudge, Buttercream, Coconut, Peanut Butter, Marshmallow Creme

Chocolate Cherry Nut Creams
Fruit and Nut Easter Eggs
Chocolate Easter Eggs
Chocolate Fudge Easter Eggs
Buttercream Easter Eggs
Coconut Easter Eggs
Peanut Butter Easter Eggs
Marshmallow Creme Eggs

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. - rec.food.recipes/JANIC412/2001

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.

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 sweetened 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
Editor's note: One person that tried this recipe reported it as not working.

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 sweetened 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.