Abigail's Easter Candy Recipes

Easter Candy Recipes, Easter Chocolate Candy Recipes,
Many different Easter Candy Egg Recipes to choose from.
Great candy recipe ideas to fill the Easter Basket.
We've got recipes for delicious Easter Candy.

Special Easter Candy Eggs

recipe courtesy of Carolyn (West Virginia)

3 lb confectioners sugar
2 sticks margarine or butter (solid, not whipped)
3/4 cup white corn syrup

Add to the base mixture one of the variations below:

Coconut: to basic mixture, add 1/2 cup coconut
Peanut Butter: to basic mixture add 1/2 peanut butter and 1 tsp vanilla
Cherry Nut: to basic mixture add 1/2 cup English walnuts and 1/4 cup crushed maraschino cherries
Maple Nut: to basic mixture add 1/2 cup English walnuts and 1 tsp maple flavor

Mix together well, and form into egg shapes. Recipe taken from The Herald Dipatch --Thursday April 4, 1974

Choco-Peanut Butter Easter Candy Eggs

1 lb icing sugar
6 oz semisweet chocolate coating
3 oz Cream cheese softened
1 ts Vanilla
2 tb Hot water (2 or 3)
Dash of salt
2 lb Real milk chocolate melted

Blend confectioners sugar, semisweet chocolate flavored compound coating, cream cheese, vanilla, hot water, and salt together with mixer. Divide mixture in half. To one half add 2 TBS. peanut butter and form into small eggs. Repeat with remaining half or leave plain for basic Chocolate Eggs. Dip in melted chocolate, decorate for Easter.

Chocolate Easter Egg Recipe

3/4 c Chunky peanut butter
1/4 c Butter
1 c Flaked coconut
1/2 c Finely chopped walnuts
2 c Powdered sugar divided
2 c Chocolate chips
2 tb Shortening

In a mixing bowl cream peanut butter and butter until well mixed. Fold in coconut, nuts and one cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board, knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Chocolate Covered Easter Eggs

1/4 c Butter or marg.
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 choc -melted and cooled
20 Miniature marshmellows
Assorted colored sugars
Recipe makes 12 chocolate Easter eggs

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 confectioners 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. If you wish to decorate with marshmellow flowers, place on egg before the chocolate sets.

*To make flowers, cut mini marshmellows in thirds crosswisw. Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Store in the refrigerator.

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Tri-Flavor Candy Eggs

1 c Graham cracker crumbs
1 c Flaked coconut
3 c Confectioners sugar
1 c Crunchy peanut butter
1/2 c Butter or margarine, melted
1 ts Vanilla
1/8 ts Salt
1/2 lb Flavored compound counting

You can use either butterscotch or chocolate flavored compound .

Mix crumbs, coconut and 1 1/2 cups confectioners sugar together in bowl. Work in peanut butter, butter, vanilla and salt. Work in enough remaining confectioners sugar by hand to shape centers easily. Shape into small eggs, dip in melted compound coating.

Recipe for Marshmallow Eggs

2 Envelopes Unflavored -Gelatin
2 tb -Cold Water
1/2 c -Boiling Water
2 c Sugar
1/2 ts Salt
1/2 ts Vanilla
Flour for Dipping
3/4 lb Chocolate
Regal Icing

Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla.

Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even.

You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.

When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Recipe makes 13 eggs (or 26 half-eggs).

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