Easter Candy Recipes

Chocolate Fudge Easter Eggs, Coconut Cream Easter Eggs, No-Cook Easter Mints, Creamy Peanut Butter Eggs, Coated Easter Pretzils, Rice Krispie Easter Eggs, Easy Eastery Cut-outs, and Sugar Easter Eggs.

 

easter candy recipes

 

Chocolate Fudge Easter Eggs

    1/4 lb Butter, melted
      2 pk (3 5/8 oz ea) chocolate pudding mix*
    1/2 c  Milk
      1 lb Confectioners' sugar
      1 ts Vanilla
      8 oz Dipping chocolate

*Use Cook and Serve Pudding (NOT Instant...thanks Deb)
Combine butter, pudding mix and milk.

Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth.

When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm.

Melt chocolate and dip cooled eggs.

Place on wax paper. Let stand until coating hardens.

 

easter candy recipes

 

 

Coconut Cream Easter Eggs

      6 tb Butter; melted
    1/3 c  Light corn syrup
      2 ts Vanilla extract
    1/2 ts Salt
  3 1/2 c  Powdered sugar
     10 oz Sweetened Coconut Flakes
           Additional powdered sugar
SIMPLE CHOCOLATE COATING:
     12 oz Chocolate Chips (Semi-Sweet)
      2 tb Shortening*, plus an additional
      2 ts Shortening*
 
*(Do NOT use butter, margarine or oil)

1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.

2. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.

3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.

SIMPLE CHOCOLATE COATING

1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl.

3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.

* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.

** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

 

easter candy recipes

 

 

No-Cook Easter Mints

    1/3 c  Soft butter
    1/3 c  Light corn syrup
    1/2 ts Salt
             Food coloring (3 different colors)*
  3 1/2 c  Sifted confectioner sugar

*yellow, red, and green would be a good combination.
Measure the butter, corn syrup, salt, and sugar into a large bowl and mix well; when dough gets too stiff knead it with your hands.

Divide the dough into 3 portions and add a few drops of each color of food coloring to each portion.

Pinch off small pieces of the dough, roll into balls, and press lightly with a fork.

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easter candy recipes

 

 

Creamy Peanut Butter Eggs

    1/2 lb Butter, softened
  2 1/2 c  Peanut butter
  1 1/2 lb Confectioners sugar
  1 1/2 lb Coating chocolate

Cream together the butter and peanut butter in large bowl with electric mixer.

Gradually add confectioners sugar, using more or less to make an easily shaped dough.

Shape into eggs and place on cookie sheet lined with foil or waxed paper.

Candy will be slightly sticky. Refrigerate till firm.

Melt chocolate and dip each egg with a fork.

Remove from chocolate by sliding off fork with a toothpick onto lined cookie sheet.

Refrigerate until chocolate sets.

 

easter candy recipes

 

 

Coated Easter Pretzils

      2 lb White or colored coating or chocolate
      1 pk Small pretzils

Melt the coatings in small bowls in a pan of water.

Dip the pretzils in and lift out using a fork, shaking off excess coating.

Lay the pretzils on wax-paper lined cookie sheet and place in the fridge to harden.

 

easter candy recipes

 

 

easter candy recipes

 

 

Rice Krispie Easter Eggs

      1 c  Confectioners sugar
      1 c  Crunchy peanut butter
      2 c  Rice Krispies
      2 tb Oil
    1/4 ts Vanilla

Mix together the sugar, peanut butter, rice krispies, oil and vanilla and mold into eggs.

Place on cookie sheet and freeze about 2 hours.

Dip in chocolate coating to which a small amount of oil or butter may be added.

Cool on waxed paper.

 

easter candies recipes

 

 

Easy Eastery Cut-outs

      1 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      2 ts Shortening*
TINTED COCONUT:
    1/4 ts Water
      1 dr Food color
    1/2 c  Sweetened Coconut flakes

  * NOT butter, margarine, oil, or vegetable oil spread
1. Cover bottom of 13x9-inch pan with heavy duty foil.

2. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto chocolate.

3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts. 6 to 12 cut-outs.

TINTED COCONUT:
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until evenly tinted.

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

 

easter candies recipes

easter candies recipes

 

 

Sugar Easter Eggs

           Egg-shaped mold
        pk Granulated sugar
           Water
           Food coloring
           Icing

1. Mix a little water with the granulated sugar to make it wet enough to pack. Scoop the wet sugar into each half of plastic egg mold.

2. Stiffly turn filled egg mold upside-down on several layers on paper towel and remove egg mold.

3. Using a spoon, scoop out a half circle from one side of each sugar egg, making sure that when the two sides are put together, the scooped out sections will match.

If you want your sugar egg to stand you will want to cut away the bottom end of the sugar egg. Let dry overnight or until surface of sugar eggs are hard.

4. When outer side of sugar eggs are hard, turn and scoop out inside leaving the shell to measure about 1/4" in thickness.

5. Seam together the two egg halves using cake icing. Decorate around seam and around hole opening to conceal rough edges. Finish decorating sugar eggs and fill with your favorite candies.

Optional:
 
* Color water with food coloring before mixing with sugar.
* Use cake decorating confections for decorating.
* Soak shredded coconut in green food coloring for grass.

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easter candies recipes

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easter candies recipes

 

 

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