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
Milk chocolate
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 (240F).  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.
Add vanilla.
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
waxed paper.
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 consistency.
Form the mixture into 8 to 10 egg shapes with
hands coated in butter.
Place on wax paper covered cookie sheet. Chill several hours
until firm.
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

Servings: 16

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
Dipping chocolate

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
2-quart saucepan. Cover tightly and bring to a boil.
Uncover and place a candy thermometer in pan; cook to
250F. Pour candy out on a marble slab and cool to lukewarm.
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.

Easter Eggs


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 salt.
Add milk to stick together, but not runny.
Shape and allow to dry.
Melt chocolate chips in double boiler. You can add shaved
paraffin to chocolate chips to make chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry.
(Tupperware Pastry Sheet very helpful here.)
When chocolate is set, eggs can then be personalized
and decorated with icing.


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
fluffy. Add 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 blended. If mixer is a heavy duty model,
you may be able to use it to blend in the remaining sugar.
Otherwise, remove the bowl from the mixer stand and using a
wooden spoon, beat in the remaining sugar. Remove mixture from
bowl onto clean counter surface and knead with your hands if
necessary to make a smooth, fondant consistency. Pinch off about
two tablespoons of the fondant and roll it between your hands to
form a smooth egg shape, slightly narrower at one end. Place
each egg on a cookie sheet covered with waxed paper. Refrigerate
a few hours or overnight to firm and chill before dipping in chocolate
adhere to the eggs. Dip in chocolate. Moist, sweetened coconut may
be added to the fondant to make coconut cream eggs. For peanut
butter eggs, make a small yolk of about one tablespoon peanut butter
and wrap in a thin layer of fondant. Shape as directed for shaping
plain eggs.
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
until set.


Fruit And Nut Easter Eggs

Servings: 10


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)
Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265F
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),
any flavor
1 lb. powdered sugar
chocolate for coating

Preparation :

 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
candied fruit. Cool and shape into eggs.
Chill. Then coat with chocolate.
You can decorate or roll into crushed nuts, coconut
or sprinkles.
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 wax paper
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
Easter Eggs

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.
Gradually mix in sugar. Cover; refrigerate overnight.
Shape into 1/2 tbs. size eggs. Heat chocolate and oil
until chocolate melts. Dip eggs into chocolate oil mixture.
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.
Add: salt, vanilla, peanut butter or coconut and confectioners'
sugar.  Place in refrigerator to chill. Form into egg or ball
shape. Dip in melted chocolate coating.
Peanut Butter Eggs
Cream margarine and cream cheese; add remaining ingredients
and mix thoroughly. Roll into small eggs or balls. Place on
cookie sheet on waxed paper and freeze about 2 hours. For
chocolate, use 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 eggs.
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 238F. for small eggs or 240F. 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.
Let rest in a cool place for 12 hours.

3. Take 1/3 of the buttercream and knead in the yellow food coloring and almond extract.

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 83F. 84F., the best consistency for it to adhere to the candies. It's easy to maintain this temperature
by placing the bowl of chocolate in a bowl of hot water (85F). The temperature of the room is also important, dipping chocolate should be done in a cool room, about 65F..
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 chocolate. Place
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 and
candy thermometer registers 115 degrees for bittersweet and 105 degrees; F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs,
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. Refrigerate.
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 shell.)  Return
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 until
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 whisk
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 chocolate
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 hour.
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 times to
release halves of chocolate eggs. Repeat unmolding process with remaining eggs.
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
peppermint extract
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.