Easter Egg Recipes
Marshmallow Easter Eggs
2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and
cook to the soft
ball stage (240°F). Cool.
Beat with mixer at full speed. Add the remaining Karo syrup
and all of the
gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin.
Pour into a well greased 7x9-inch pan and chill thoroughly.
Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs.
Brush excess cornstarch off and let dry for 1/2 hour on
Pour melted milk chocolate
over eggs and let set.
Refrigerate for easier handling.
Cherry Nut Easter Egg
1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted
Cut cherries in half; drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low
heat until well
blended and thick.
Remove from stove and add cherries, nuts and enough sugar
to make a thick
Form the mixture into 8 to 10 egg shapes with
hands coated in butter.
Place on wax paper covered cookie sheet. Chill several hours
Melt chocolate being careful not to scorch it.
Frost egg with melted chocolate. Decorate with a buttercream icing.
Chocolate Cream Easter Eggs
1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocoate Fudge Frosting mix
Combine frosting mix with soft butter, flour, water and if desired, chopped
fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar.
Divide and shape into 8 eggs; chill.
Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting,
ending with a swirl on top. (Recipe is on the box.) Keep frosting mix over
hot water while dipping the eggs.
Decorate with white frosting mix tinted
with pastel colors.
Chocolate Covered Easter Eggs
Servings: 2 dozen
Prep. Time: 30-40 minutes
2 lbs. Confectioners' sugar
1 stick oleo
8 oz. cream cheese
1 pkg. chocolate chips
1 cake paraffin wax
Soften oleo to room temperature.
Cream together oleo and cream cheese.
Add confectioners' sugar and any additional flavorings.
Shape into eggs.
Place on cookie sheet lined with waxed paper.
Chill in refrigerator at least 2 hours or overnight.
Coat with chocolate. Melt together in top of double boiler.
Dip eggs into
chocolate mixture to coat.
Coconut Cream Easter Eggs
1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners' sugar
1 lb. chocolate, melted
Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended.
Shape into eggs on cookie sheet and let ripen overnight.
Next day, dip into chocolate.
Set eggs onto waxed paper to harden.
Creamy Easter Eggs
3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
In a small saucepan, combine invert sugar, fruit and nuts.
Stir and boil for 2-3 minutes; drain, reserving liquid.
Combine liquid, sugar, corn syrup, salt and water in a
Cover tightly and bring to a boil.
Uncover and place a candy
thermometer in pan; cook to
250°F. Pour candy out on a marble slab and cool
Work candy with spatula until it is opaque. Add vanilla and
marshmallow creme. Continue to paddle candy until creamy.
Add prepared fuit
and nuts; knead into candy. Form into egg
shapes and let stand a couple of
hours. Dip in chocolate.
2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can Carnation milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips
Mix sugar, butter, nuts, cherries, pineapple and coconut.
Add milk to stick together, but not runny.
Shape and allow to dry.
Melt chocolate chips in double boiler. You can add shaved
chocolate chips to make chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry.
Sheet very helpful here.)
When chocolate is set, eggs can then be personalized
and decorated with
Easy Elegant Easter Eggs
1 stick butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. unsweetened chocolate, melted
In large bowl of an electric mixer, cream butter until light and
vanilla and condensed milk and beat until blended.
Add two cups
of sugar and
beat until blended. Add two additional cups sugar and
beat with mixer until
If mixer is a heavy duty model,
you may be able to use it to blend in the
Otherwise, remove the bowl from the mixer stand and using a
beat in the remaining sugar.
Remove mixture from
bowl onto clean counter surface and knead with your
necessary to make a smooth, fondant consistency.
Pinch off about
two tablespoons of the fondant and roll it between your hands
form a smooth egg shape, slightly narrower at one end. Place
each egg on
a cookie sheet covered with waxed paper.
a few hours or overnight to firm and chill before dipping in
adhere to the eggs. Dip in chocolate.
Moist, sweetened coconut may
be added to the fondant to make coconut cream
butter eggs, make a small yolk of about one tablespoon peanut
and wrap in a thin layer of fondant. Shape as directed for shaping
Coat with chocolate for plain eggs.
Easter Peanut Butter Eggs
2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips
Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper
Fruit And Nut Easter Eggs
2-1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow cream
1/2 cup shortening, melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
In a saucepan, cook sugar, syrup and water to 265°F
on a candy thermometer.
Add marshmallow creme and beat until almost firm.
Add melted shortening, confectioner's sugar, candied
fruit and nuts. Mix
well. Shape eggs by hand and dip
in dipping chocolate.
Makes 10 eggs, which will keep for 6-8 months.
Pudding Easter Eggs
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
1 lb. powdered sugar
chocolate for coating
Boil all the above for 2 minutes,
stirring constantly. take off heat and add 1 pound of
powdered sugar, mix well. You may add 1 cup of
peanut butter or 1 cup
coconut, or 1 cup of nuts, or
Cool and shape into eggs.
Chill. Then coat with chocolate.
You can decorate or roll into crushed nuts, coconut
Keep in airtight containers.
Chocolate Fudge Eggs
1/4 pound Butter -- melted
2 packages (3 5/8 oz ea) choc pudding mix
1/2 cup Milk
1 pound Confectioners' sugar
1 teaspoon Vanilla
8 ounces Dipping chocolate
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
lined tray. Chill until firm. Melt chocolate, Dip cooled eggs.
Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 lb of filling
Pennsylvania Dutch Coconut
3/4 cup Mashed potatoes -- unsalted
2 cups Flaked coconut -- fresh or
1/2 teaspoon Salt
1 teaspoon Vanilla extract
3 1/2 cups Confectioner's sugar
8 ounces Semisweet chocolate
1 tablespoon Vegetable oil
In mixing bowl, mix potato, coconut, salt and vanilla.
in sugar. Cover; refrigerate overnight.
Shape into 1/2 tbs. size eggs. Heat
chocolate and oil
until chocolate melts. Dip eggs into chocolate oil
Set aside on wax paper in refrigerator to harden.
Makes about 60.
Rice Krispie Eggs
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tbs. Oil
1/4 tsp. Vanilla
Mix thoroughly. Mold in egg shapes and chill in freezer.
Dip in 2 pounds of
dipping chocolate. (Take only a few eggs
from freezer to dip so the peanut
butter does not soften too much.)
Easter Eggs Soften and mix together butter and cream cheese.
vanilla, peanut butter or coconut and confectioners'
sugar. Place in
refrigerator to chill. Form into egg or ball
shape. Dip in melted chocolate
Peanut Butter Eggs
Cream margarine and cream cheese; add remaining
and mix thoroughly. Roll into small eggs or balls. Place on
cookie sheet on waxed paper and freeze about 2 hours. For
chocolate chips and a small bar of paraffin or
chocolate coating melted on
top of double boiler. After 2 hours
remove peanut butter eggs from freezer
and dip in melted
Place on wax paper to cool. Makes 12 dozen
Rice Krispie Eggs
Mix together 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.
Buttercream Easter Eggs
White Part :
3 cups sugar (750 ml)
1 cup hot water (250 ml)
1/4 teaspoon cream of tartar (1 ml)
1/4 cup very cold butter (62 ml)
1/4 teaspoon salt (1 ml)
1 teaspoon vanilla (5 ml)
Yellow Part :
1/2 teaspoon yellow food coloring (2 ml)
1/2 teaspoon almond extract (2 ml)
To Coat :
A recipe of chocolate for dipping
1. In a heavy saucepan, place the sugar, water, and cream of tartar. Cook
over medium heat until candy thermometer reads 238°F. for small eggs or
240°F. for large eggs.
During cooking, wipe the inside of the saucepan with
a stick covered with a clean cloth to remove the sugar crystals which stick
there. Once the mixture has finished
cooking, pour it into a large, ungreased pan. Let rest for 5 minutes.
2. Cut butter into small pieces. Place butter, salt and vanilla on top of
sugar mixture. Once it has cooled enough, begin working the mixture by
folding it towards the middle
with your hands or a wooden spoon. Continue
until the mixture is opaque and holds well. Form into a ball and knead as
you would bread, until mixture is soft and supple.
If after 10 minutes, the
cream is still not firm enough, let it rest for 15 to 20 minutes, then knead
again. Wrap in wax paper. Place it in a bowl and cover with a cloth.
rest in a cool place for 12 hours.
3. Take 1/3 of the buttercream and knead in the yellow food coloring and
4. To prepare eggs, form small balls with the yellow mixture. Take a piece
of white mixture, slightly larger than the yellow, and place on a piece of
wax paper. Cover with
another piece of wax paper and roll out until large
enough to wrap around the yellow part. Form into eggs by gently pressing
them with the palm of your hands. If the
buttercream is too sticky, sprinkle
hands with a bit of corn starch. Continue in this manner until all yellow
and white cream has been used.
5. Dip in chocolate as explained below.
How to melt chocolate
Take about a pound of chocolate, cut it into small pieces and place it in a
small bowl with a round bottom.
Place the bowl over the bottom half of a double-boiler. Heat and stir over
boiling water until chocolate is almost melted. Remove bowl from boiling
water and beat again
until chocolate is completely melted.
Make sure the chocolate is kept at a temperature of between 83°F. à 84°F.,
the best consistency for it to adhere to the candies. It's easy to maintain
by placing the bowl of chocolate in a bowl of hot water
(85°F). The temperature of the room is also important, dipping chocolate
should be done in a cool room, about 65°F..
The chocolate will cool quickly
and it will have a smooth and bright appearance.
How to dip candies in chocolate
Use a large fork with 2 teeth. Drop candies, one at a time, into the warm
chocolate. Remove candy from chocolate, tap it 2 or 3 times to remove excess
candy on a wax paper-lined cookie sheet. There will be a
thin thread of chocolate between the fork and the candy; twirl fork over the
candy to give it a better appearance.
When chocolate is quite hard, place it in a metal box with a sheet of wax
paper between each row. Keep in a cool, dry place.
Chocolate-Caramel Easter Eggs
10 1/2 Pounds bittersweet (not unsweetened)
chocolate or white chocolate or
1 1/4 Pounds chocolate -- chopped
3 Large Plastic Egg Mold Sets (Total Of Six)
2 Small plastic egg mold sets (total of eight 3x2)
3 Cups sugar
3/4 Cup water
1/2 Cup whipping cream
1/2 Cup unsalted butter -- (1 stick)
1/3 Cup sour cream
3/4 Cup whipping cream
6 Tablespoons unsalted butter -- Cut In Pieces
1 Pound Imported Bittersweet Chocolate -- chopped
6 Tablespoons sour cream
ASSEMBLY Reserved chocolate in double boiler
TO DECORATE 8 yards (about) colorfast silk ribbons
TO MAKE EGG SHELLS: Line cookie sheet with aluminum foil. Melt chocolate in
top of double boiler over simmering water, stirring frequently until smooth
candy thermometer registers 115 degrees for bittersweet and 105 degrees;
F for white chocolate. (If making both bittersweet chocolate and white
melt chocolates separately in two double boilers.) Remove
chocolate from over water. Spoon chocolate into 1 set of large egg molds,
filling molds completely
(do not fill decorative base section of mold). Turn
mold over above prepared cookie sheet, allowing excess chocolate to spill
out. Shake mold to produce uniformly
thick shell. Turn mold right side up.
Run fingertip gently around edge of eggs to remove excess chocolate.
Tilt foil-lined sheet with melted chocolate over top of double boiler,
scraping chocolate into double boiler. Reheat to 115 degrees for bittersweet
and 105 degrees
for white chocolate, stirring frequently. Repeat coating
process with remaining 2 large egg mold sets and 2 small egg mold sets,
removing chocolate from over
water while working and reheating chocolate
after each set of egg molds is coated. Refrigerate molds. (If using white
chocolate, the molds will need a double coating.
Refrigerate molds after first coating is cold. Refill with barely lukewarm
chocolate, shake out excess and wipe edges clean, creating double-thick
remaining chocolate on foil to top of double boiler and
set aside. Refrigerate molds while making caramel filling.
TO MAKE CARAMEL FILLING: Stir sugar and water in heavy large saucepan over
low heat until sugar dissolves. Increase heat and boil without stirring
syrup turns deep amber, washing down sides of pan with pastry brush
dipped into water and swirling pan occasionally, Remove from heat. Add
whipping cream and
butter (mixture will bubble vigorously) and whisk until
smooth. Whisk in sour cream. Let caramel filling stand just until barely
cool (mixture will be sticky),
stirring occasionally, about 50 minutes.
Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup
caramel into each large egg half.
Refrigerate while making chocolate filling.
TO MAKE CHOCOLATE FILLING: Bring whipping cream and butter to simmer in
heavy medium saucepan, stirring until butter melts. Add chocolate and
until smooth and melted. Remove chocolate filling from heat. Whisk in
sour cream. Let stand until cool but still pourable, stirring occasionally,
about 30 minutes.
Spoon filling over caramel in all egg halves, filling to
1/16 inch below top edge. Chill until set, about 40 minutes.
TO ASSEMBLE: Rewarm reserved melted chocolate in top of double boiler to 115
degrees F for bittersweet and 105 degrees for white chocolate. Remove
from over water. Working quickly, spread enough melted chocolate
(use bittersweet for dark eggs and white chocolate for white eggs) atop 1
set of filled eggs just
to cover. use icing spatula to scrape excess
chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with
remaining egg molds. Refrigerate all
molds until chocolate is firm, about 1
Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator.
Turn mold over onto foil. Gently bend and twist mold side to side several
release halves of chocolate eggs. Repeat unmolding process with
Rewarm remaining melted chocolate in top of double boiler until warm to
touch. Turn bottom half of 1 egg over so flat sides face up. Spread small
amount of melted
chocolate over flat side of egg, leaving 1/ 4-inch border.
Working quickly, cover bottom half of egg with corresponding top half of egg
and press together gently.
Refrigerate whole egg. Repeat with remaining egg
halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in
airtight container in refrigerator.)
TO DECORATE: Wrap ribbons around seam of each egg and tie bow at top.
Refrigerate until ready to eat. Serve eggs chilled.
Makes 3 large eggs and 4 small eggs.
Fondant Easter Eggs
1/2 cup butter or margarine -- softened
1 teaspoon salt
14 ounces sweetened condensed milk
2 pounds powdered sugar -- plus
2 cups powdered sugar
assorted food colorings
vanilla, almond, lemon, maple or
1 pound chocolate flavored candy coating --
1 pound vanilla flavored candy coating --
1 tube decorator frosting
In a large bowl, beat margarine and salt until fluffy; gradually beat
in sweetened condensed milk, then 2 pounds powdered sugar until well
blended. Divide into 4 equal portions. In medium bowls, tint each
portion with a few drops food coloring; flavor each portion with 1/2
teaspoon desired flavoring. On a smooth surface, knead 1/4 to 1/2 cup
powdered sugar into each portion until smooth. Shape into 4 or 6
eggs. Place on baking sheets; cover and chill until firm, about 4
hours or overnight. Insert a 2-pronged fork into the bottom of each
chilled egg. Dip into warm candy coating; let excess coating drip off.
Place on waxed paper lined baking sheets; let stand or chill until
firm. Decorate as desired with frosting. Store covered at room
temperature or in the refrigerator. If using vanilla flavored candy
coating, you may need to dip twice.
NOTES : I also used cherry, orange and rum flavoring with good results.
I added a little nutmeg to the rum flavored candy.