Old Fashioned Easter Candy Recipes

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OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

This is a soft white candy made with light corn syrup.

Provided by Lisa H.

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 50m

Yield 18

Number Of Ingredients 6

2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract
Calories114.3 calories
Carbohydrate29.3 g
Protein0.4 g
Sodium44.3 mg
Sugar24.7 g

Steps:

  • In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
  • Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
  • Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

CHOCOLATE EASTER EGGS WITH 6 FLAVORED CENTERS



Chocolate Easter Eggs with 6 flavored centers image

This is an old recipe of mine. I'm not sure where I got it from. I changed the fillings in them. This is one recipe made 4 ways. It can be made even 5 or 6 ways. Each egg has it's own flavor. Peanut Butter, Coconut Almond, Chocolate chip,mint Orange with Orange zest. You may also make cherry,or any other flavor by adding...

Provided by Nor Mac

Categories     Other Desserts

Time 30m

Number Of Ingredients 16

8 3/4 c powdered sugar ( you'll need a little more than 2 pounds.)
1 stick butter
1 tsp vanilla
1 8 ounce package of cream cheese
ADD INS TO FILLING CHOOSE
IF YOU ARE MAKING 6 FILLINGS. REDUCE 1 CUP MEASURMENTS FOR ADD INS TO 3/4 CUP. IF MAKING 8 FILLINGS. REDUCE TO 1/2 CUP. THE RECIPE IS FOR 4 FILLINGS. REDUCE ACCORDING)
1 c peanut butter ( if you are making 6 fillings. reduce peanut butter to 3/4 cup. 1/2 cup for 8 fillings etc.)
1 c mini chocolate chips,or any flavored chip ( 6 fillings. reduce to 3/4 cup. 8 fillings reduce to 1/2 cup chips)
1 c flaked coconut with 1/2 cup chopped almonds( 6 fillings reduce coconut to 3/4 cup)
2 tsp orange extract mixed with 2 tsp orange zest
2-3 tsp flavored extract (mint,orange,cherry etc your choice)
1 c chopped maraschino cherries,or chopped dried fruit optional
CHOCOLATE FOR DIPPING
2 c semi sweet or dark chocolate chips
1 Tbsp shortening,or 1/4 block of parafan wax
NOTE: THE SMALLER YOU MAKE THE EGGS. THE MORE CHOCOLATE YOU WILL NEED FOR DIPPING. IF YOU MAKE THEM BITE SIZE. YOU WILL NEED AN EXTRA CUP OF CHOCOLATE CHIPS FOR DIPPING.

Steps:

  • 1. In a large bowl. Mix on low speed softened butter, cream cheese and vanilla until smooth.
  • 2. Beat in powdered sugar a little at a time. When all is combined and smooth. Divide the dough in to 4 or 5 individual bowls. It depends on how many flavors you are making.
  • 3. To each bowl add your additions. Peanut butter to 1, coconut,and almonds to 2nd. Extract to 3rd,and mini flavored chips to 4th. If you have 5. Add your fruit like Maraschino cherries, Chopped nuts,apricots to the 5th bowl. Make 4 bowls,3 bowls by dividing dough equally. Choose your flavors. :)
  • 4. With your hand knead in the additions to each bowl of dough. The peanut butter and the flavored extract bowls of dough will be slightly more sticky than the others. Put the peanut butter and extract dough in the fridge to chill a bit. It will be easier to handle later.
  • 5. parchment paper,or wax paper line a large sheet pan.mold your dough in to egg shapes or balls,and refrigerate until ready to dip them.
  • 6. In a stainless steel bowl over boiling water,or double boiler. Mix the chocolate chips,and the shortening,or wax. Stir until melted and combined well.
  • 7. Dip each egg in the chocolate with a spoon. Let chocolate drip over bowl,and place on to parchment paper. Sprinkle right away with different colored sprinkles or candy toppings and melted chips optional.
  • 8. refrigerate to set chocolate and serve. Keep loosely covered in fridge until ready to serve.

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