Recipe: Fruit and Nut Easter Eggs - shaping and coating tips

Hi Luckycharm!

I'm sorry to hear that you had a problem with the recipe. That recipe (Fruit and nut Easter Egg Candy) has been passed around online for years but I haven't tried it myself. I was able to find some hints from someone on Group Recipes that did try it! Also, maybe you did this already, but my tip would be to add more confectioner's sugar to try to get it to a better consistency. Here is the info I found:

Winnie45: "Very good. The mixture wouldn't hold the egg shape right away - it would flatten out. I put it into silicone muffin pans and set in the 'fridge for about 15 minutes to cool. Then I popped them out, shaped them and returned them to the 'fridge on a parchment paper covered cookie sheet. When fully cooled, I coated with tempered chocolate. I found it easiest to use a silicone spatula to spread chocolate on the bottoms first, then turn the eggs over on the parchment to cover the rest of the egg. Once the chocolate set up, they remained fine at room temperature. It took a full bag of chocolate morsels to cover all eight eggs. I even added Iittle candy carrots and leaves that I bought in the cake decorating section before the chocolate set. They look pretty and nearly store bought! Thanks for the recipe!"

I hope that's a help and I hope if anyone else has tried the recipe or has any ideas that they'll share their tips with us.

Happy Holiday Cooking!

Betsy