Easter Candies Recipes
Easter Egg Candies, Easter Bunnies on a Stick, Chocolate Easter Bunny Cottontails, Chocolate Covered Easter Eggs , Chocolate Hay Stacks, and Easter Pecan Pralines
Easter Egg Candies
1 lb Confectioners sugar
2 tb Water
1 tb Light corn syrup
1 tb Butter; softened
1 ts Vanilla
1/4 ts Salt
1/4 ts Almond extract
1 pn Cream of tartar
1 1/3 c Flaked coconut
Chocolate Coating:
8 Squares semi-sweet chocolate
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. Add the coconut. Shape into easter eggs.Melt the chocolate in a double boiler over low heat. Cool and then frost the eggs. Easter Bunnies on a Stick
1 lb Chocolate coating
1 lb White coating Or any color
1 Taffy molds
1 Sticks
1 Taffy covers
You can also buy your molds and sticks, and sleeves of plastic to put over the taffy at a candy supply store. Melt the coatings. I use a electric fry pan with water on low and use small stainless steel or glass bowls to melt different color coatings and of course the chocolate. Just fill the molds, put in stick and roll it to coat it and set it in the coating. I place in the frezzer for a minute or two to make them nice and shiny. When they set to room temperature, I place in the plastic sleeve. I usually take to our Easter Family Dinner for all the little children from there great Aunt<G> Chocolate Easter Bunny Cottontails
4 lg Egg whites; about 1/2 cup
2 1/2 c Coconut;unsweetened ,shredded
1/2 c Sugar, brown; packed
1/2 c Pecans; finely chopped
1 ts Vanilla
8 oz Chocolate, semisweet
Beat egg whites until frothy. Stir in coconut, sugar, pecans, and vanilla. Wet your hands and shape mixture into small eggs . Place eggs on greased baking pan. Bake at 325F for 10-12 minutes, until lighly browned. Loosen with spatula immediately. Let cool completely. Melt the chocolate in microwave or over double boiler. Cool slightly. Dip eggs one at a time, using a fork, spoon, or toothpick (reheat chocolate if it cools too much before you finish) When coating has set, store eggs in the fridge.
Chocolate Covered Easter Eggs
1/4 c Butter or margarine
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 chocolate, melted and cooled
20 Miniature marshmellows
Assorted colored sugars
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 powdered 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. Arrange marshmallow flowers over eggs (be sure to place the marshmallow on the eggs before the chocolate sets) Marshmallow Flowers:
Cut mini marshmellows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange 5 pieces, sugared side up, on each egg to resemble flowers. Store in the fridge.
Chocolate Hay Stacks
6 oz Pkg. chocolate chips
6 oz Pkg. butterscotch chips
2 ts Peanut butter
1 c Cashew nuts
4 1/2 c Crunchy Chinese noodles
In heavy pan, stir chocolate butterscotch chips, peanut butter, and cashews over low heat until melted. Remove from heat and add noodles. Drop by teaspoons on waxed paper. Let cool. Easter Pecan Pralines
2 c Heavy cream
4 c Raw or brown sugar
1 ts Vanilla
2 c Pecan halves
2 tb Butter
Generously butter a medium saucepan. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer) . Remove from heat and quickly beat in the butter. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely or they'll be hard to remove. Store in tightly sealed containers, with layers of waxed paper in between.
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