Old Fashioned Easter Egg Candy Recipes

CANDY EASTER EGGS

Candy Easter Eggs image

I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. -Theresa Stewart Melfort, Saskatchewan

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 9 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1/2 cup cold mashed potatoes (prepared without added milk and butter)
2 pounds confectioners' sugar
1-1/2 cups sweetened shredded coconut
1 teaspoon vanilla extract
1 pound dark chocolate candy coating, coarsely chopped
Colored sprinkles

Steps:

In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours., In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 207 calories, Fat 8g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 0 protein.

LINDA'S BUTTER CREAM EASTER EGGS

Linda's Butter Cream Easter Eggs image

These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.

Provided by Lindas Busy Kitchen

Categories Candy

Time 3h

Yield 28-30 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
2 lbs confectioners' sugar
20 -23 ounces semisweet chocolate or 20 -23 ounces milk chocolate chips

Steps:

Mix the butter and cream cheese together.
(I put in the microwave for 30-45 secs. to soften).
Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
When you are done making the eggs, put them in freezer again for at least 25 minutes.
Melt the chocolate in a a double boiler.
Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
When done making eggs, put in the freezer for a few minutes to harden eggs.
Place each egg in a pastel colored paper cupcake cup.
Store in the refrigerator, covered with aluminum foil.

Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2

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