Candy Easter Egg Recipes Recipe Cards

CANDY-FILLED CHOCOLATE EASTER EGG

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.

CANDY EASTER EGG RECIPE

Steps:

• Soak the Gum Tragacanth in only 1/4 cup of the water overnight.
• Sift the icing sugar into a large bowl and set aside until required.
• Put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees Farenheight, stirring all the time.
• Remove from stove and cool a little. Approx 1-2 mins or mixture will start to set.
• Soak the gelatine in the remaining 1 cup of water and add to cooled mixture. If glucose mix is starting to set, reheat again until melted and mix through together.
• Beat the two egg whites until stiff and set aside.
• Add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. Mixture will appear rather dry, don't be concerned as extra water can be added later.
• Strain the Gum Tragacanth and add to icing mixture.
• Add the beaten egg whites and the mix through.
• Add extra water a little at a time as too much will make the mixture soggy. Once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
• If the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
• Once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
• If desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured Easter Eggs.
• When eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.

BUTTER CREAM EASTER EGG CANDIES

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.

EGG DROP RAMEN NOODLE SOUP

Steps:

• Pour chicken stock and water into a large pot and bring to a boil.
• Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
• While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
• Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.