CHOCOLATE COVERED MARSHMALLOW EASTER EGGS
I got this recipe from my mom, but I don't know where she got it from. These are really good and simple. Don't let the amount of flour scare you. It can be sifted and reused, as it's just used in this recipe to form the egg mold.
Provided by Kzim4
Categories Candy
Time 4h30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Spread 7 cups flour in each of three 13x9x2-inch baking pans, and 4 cups flour in a 9-inch square pan.
- Press plastic egg halfway into flour to form an impression.
- Repeat 35 times, leaving a small amount of space between each impression.
- In a small bowl, sprinkle gelatin over cold water; set aside.
- In a large saucepan, combine sugar, 1/2 cup corn syrup, and hot water.
- Brong to a boil over medium heat, stirring constantly until candy thermometer reads 238°F.
- Remove from heat; stir in remaining corn syrup.
- Pour into large mixing bowl.
- Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm.
- Beat in vanilla.
- Spoon mixture into egg depressions; dust with flour.
- Let stand 3-4 hours or until set.
- Remove marshmallow eggs from flour, and dust off any excess flour.
- Dip into melted dark chocolate candy coating.
- Place flat side down on wax paper.
- Let stand until set.
- Pour white candy coating into a heavy-duty resealable plastic bag.
- Cut a small hole in the bottom corner.
- Drizzle over eggs.
Nutrition Facts : Calories 150.4, Fat 4.6, SaturatedFat 0.3, Cholesterol 1, Sodium 9.2, Carbohydrate 27, Fiber 0.8, Sugar 20.6, Protein 1.1
CHOCOLATE-COVERED EGGS
These pretty little candies beat any store-bought variety hands down! Decorating them can take as little or as much effort as you like. The looks of delight on the faces of those who try them make every minute worth it. -Louise Oberfoell, Bowman, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring, and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes. , Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm. , In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
CANDY-FILLED CHOCOLATE EASTER EGG
Piñatas aren't just for birthdays. This Easter-inspired treat breaks open with a whack and will have everyone diving for the candy that pours out.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
- Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
- Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
- Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
- Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
- Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
- Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.
CHOCOLATE CREAM FILLED EASTER EGGS
My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.
Provided by Lois M
Categories Candy
Time 1h4m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
- Add icing sugar in 3 or 4 batches,stirring well after each addition.
- Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
- Take 1/4 of the mixture, and color it yellow for yolks.
- Form it into 10 to 15 small balls, set aside.
- Make 10 to 15 Larger balls with the remaining mixture.
- Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
- Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
- Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
- Place eggs on tray lined with waxed or parchment paper.
- Put in a cool place until chocolate is firm.
- Decorate if desired.
Nutrition Facts : Calories 641.7, Fat 34.3, SaturatedFat 21.3, Cholesterol 29.6, Sodium 345.4, Carbohydrate 94.5, Fiber 7.5, Sugar 79.5, Protein 7.2
HOMEMADE CHOCOLATE EASTER EGGS
This recipe is over 35 years old. My home economics teacher in high school had us make the eggs as a class project-and the candies have been a big hit ever since.-Julie Warren, Conyers, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 eggs.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. , Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.
Nutrition Facts : Calories 988 calories, Fat 57g fat (23g saturated fat), Cholesterol 26mg cholesterol, Sodium 488mg sodium, Carbohydrate 121g carbohydrate (105g sugars, Fiber 7g fiber), Protein 16g protein.
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
CHOCOLATE EASTER EGGS
No store-bought Easter candy can compare to Mom's homemade chocolate-covered eggs. The heavenly centers have peanut butter, coconut and walnuts. These rich candies just melt in your mouth. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts. , Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill.
Nutrition Facts : Calories 204 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE COVERED EASTER EGGS
This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy. I always get tons of compliments when I make these.
Provided by JAMVS
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
- Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
- Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 57.9 mg, Sugar 28.1 g
CHOCOLATE EASTER EGGS
For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.
Provided by Derf2440
Categories Candy
Time 4h30m
Yield 30 chocolate eggs
Number Of Ingredients 9
Steps:
- Cream butter and salt until fluffy.
- Gradually beat in Eaglebrand, vanilla and food coloring.
- Slowly beat in icing sugar until well blended.
- Knead with hands until mixture is smooth and pliable.
- Form mixture into eggs.
- Place onto waxed paper lined tray.
- Cover and chill for 4 hours or until firm.
- Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
- Place back on tray, let stand until firm.
- Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
- Store covered at room temperature or in the refrigerator.
Nutrition Facts : Calories 309.8, Fat 11, SaturatedFat 6.7, Cholesterol 12.5, Sodium 123.9, Carbohydrate 55.4, Fiber 1.3, Sugar 52.6, Protein 2
More about "chocolate covered easter eggs food"
HOMEMADE CHOCOLATE COVERED EASTER EGG RECIPES (4 …
From freshaprilflours.com
5/5 (3)Total Time 1 hr 30 mins
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla extract and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and vanilla and almond extracts and beat again until smooth.
- In a medium sized bowl, combine peanut butter and butter and beat on medium-high speed until combined. Add the powdered sugar and beat again until smooth. Cover the filling and chill in the refrigerator at least 1 hour and up to 1 day before rolling/shaping.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth. Add powdered sugar and beat again until smooth.
10 BEST CHOCOLATE COCONUT EASTER EGGS RECIPES | YUMMLY
From yummly.com
20 EASTER HOMEMADE CHOCOLATE RECIPES - CRAFTIONARY
From craftionary.net
7 CHOCOLATE EGGS TO MAKE FOR EASTER | ALLRECIPES
From allrecipes.com
9 EASTER EGG CANDY RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE COVERED EASTER EGG CANDY - GLUTEN-FREE …
From glutenfreehomemaker.com
CHOCOLATE COVERED EASTER EGGS (DAIRY-FREE) - FURTHER …
From furtherfood.com
HOMEMADE PEANUT BUTTER EASTER EGGS RECIPE - LAUREN'S LATEST
From laurenslatest.com
CHOCOLATE COVERED EASTER EGG RECIPE - THERESCIPES.INFO
From therecipes.info
EASTER RECIPES: 30 WAYS TO USE UP LEFTOVER CHOCOLATE EGGS
From goodfood.com.au
EASTER EGG BUTTERCREAM CANDIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE COVERED EASTER EGGS - GLUTEN FREE RECIPES
From fooddiez.com
THE HUGELY POPULAR CHOCOLATE EASTER EGGS ARE BACK IN DISNEYLAND!
From disneyfoodblog.com
CHOCOLATE COVERED NUTELLA EGGS - ONE SWEET MESS
From onesweetmess.com
BEST EASTER RECIPES | CHOCOLATE COVERED POTATO EGGS | PAULA DEEN
From pauladeen.com
HEALTHY EASTER CANDY RECIPES! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE COVERED EASTER EGGS - FARM BELL RECIPES
From farmbellrecipes.com
EAGLE BRAND® | SUNNY CHOCOLATE EASTER EGGS
From eaglebrand.ca
CHOCOLATE DIPPED COCONUT CREAM EASTER EGGS - REAL LIFE DINNER
From reallifedinner.com
CHOCOLATE COVERED EASTER EGGS - REVIEW BY FONDUE79
From allrecipes.com
8 CHOCOLATE COVERED EASTER EGGS IDEAS | EASTER CANDY, EASTER …
From pinterest.ca
CHOCOLATE-COVERED EASTER EGGS | RECIPES WIKI | FANDOM
From recipes.fandom.com
COCONUT CHOCOLATE EASTER EGGS - THERESCIPES.INFO
From therecipes.info
CHOCOLATE COVERED EASTER EGGS - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE COVERED COCONUT EGGS RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE COVERED COCONUT EASTER ‘EGGS’ - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
WORLD'S BEST CHOCOLATE EASTER EGGS
From pinterest.ca
EASTER CHOCOLATE MOULDS - THERESCIPES.INFO
From therecipes.info
CHOCOLATE COVERED COCONUT CREAM EGGS » THE COZY PLUM
From thecozyplum.com
40 RECIPES FOR HOMEMADE EASTER CANDY | TASTE OF HOME
From tasteofhome.com
CHOCOLATE COVERED EASTER EGGS - VENTRAY RECIPES
From recipes.ventray.com
WHIPPED CREAM EGGS CHOCOLATE COVERED - THERESCIPES.INFO
From therecipes.info
CHOCOLATE COVERED COCONUT EASTER EGGS - CREATE THE MOST …
From recipeshappy.com
CHOCOLATE COVERED EASTER EGGS | RECIPE
From worldfoodwine.com
CHOCOLATE COVERED STRAWBERRY EASTER EGGS | IMPERIAL SUGAR
From imperialsugar.com
24 BEST CHOCOLATE EASTER EGGS FOR 2022 - COUNTRYLIVING.COM
From countryliving.com
LEFTOVER EASTER EGG RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love