Easter Candy!
CHOCOLATE EASTER EGGS
3/4C
chunky peanut butter
1/4C
butter, softened
1C
flaked coconut
1/2C
finely chopped walnuts
1-1/2
to 2C powdered sugar, divided
2C(12oz)semisweet
chocolate chips
2tbsp
shortening
In
mixing bowl, cream peanut butter & butter until well mixed.
Fold
in coconut, nuts & 1C sugar; mix well. Sprinkle some of
the
remaining sugar on a board.
Turn
peanut butter mix onto board; knead in enough of the remaining sugar until
mix
holds
its shape when formed. Shape in small egg-shaped pieces.
Cover
& chill for 1hour. In double boiler over hot water, melt chocolate
chips and
shortening,
stirring until smooth.
Dip
eggs; place on waxed paper to harden.
Chill. Yield: 2 dozen
Easter
Eggs
Ingredients:
2
packages unflavored gelatin dissolved in 1/2 cup cold water
2
cups sugar
3/4
cup water
1/2
tsp. salt
1/2
tsp. vanilla
1/2
lb. sweetened baking chocolate
3
milk chocolate bars
1/2
stick paraffin wax
Method:
1.
Boil sugar, water and salt until thread stage.
2.
Add gelatin and heat until thick and stands in peaks. Add 1/2
tsp.
vanilla. Beat for about 20 minutes.
3.
To shape eggs, fill large bun pans with flour and press eggs
(chicken
eggs, that is) into flour for molds. Pour candy mixture into
molds.
Let set.
4.
Make chocolate coating: melt chocolates and paraffin in double
boiler.
Dip eggs into chocolate mixture. Place on waxed paper to
set.
Easter
Eggs II
Ingredients:
1/4
lb. soft butter
3
lbs. icing sugar (start with 2 lbs and then add gradually)
15
oz Eagle Brand milk
1/4
cup corn syrup
1/2
tsp. vanilla
1
Tbsp. flour
12
to 14 oz semi-sweet chocolate
1/4
slab paraffin wax about 1" (12 - 14 squares)
Method:
1.
Place butter in a large bowl. Add milk and vanilla and corn
syrup.
Gradually work in icing sugar and flour.
2.
Turn mixture onto a table dusted with icing sugar. Work in
remainder
of sugar and knead until all has been used up. Kneading
is
the big secret.
3.
When mixture becomes shiny, it is ready to be shaped into
Easter
eggs. Roll it into a cylinder. Take a small amount (about the
size
of a baseball) and set it aside for coloring.
4.
Cut the rest of the cylinder into 20 pieces.
5.
Color the amount set aside with yellow food coloring and roll
into
20 round balls. These are to be placed inside of each piece of
the
white mixture, then shaped into Easter eggs. Put aside to sit for
one
day.
6.
Place chocolate and paraffin in top of double boiler of hot but
not
boiling water. Melt. Insert the end of a small knitting needle
into
center of eggs. Dip quickly in chocolate. Place on waxed
paper
and spoon chocolate over hole made by needle. Let set.
Store
in refrigerator.
Apricot
Balls
Ingredients:
3/4
cup ground dried apricots
2
cup fine ground coconut
1/4
cup icing sugar
1/2
cup sweetened condensed milk
granulated
sugar
Method:
1.
Combine all ingredients and form into 1 inch balls. Roll in
granulated
sugar. Store in covered container.
White
Almond Bark
Ingredients:
1
lb. white chocolate
1/2
lb. unpeeled whole almonds, roasted and cooled
Method:
1.
Melt chocolate in top of double boiler, but do not let water boil.
When
chocolate is melted, add almonds. Mix well. Turn onto
ungreased
baking sheet. Spread out. Let stand at room
temperature
for 20 minutes. Refrigerate until set. Break into
pieces.
Marshmallows
Ingredients:
4
Tbsp. unflavored gelatin
1/2
cup cold water
pinch
of salt
3
cups white sugar
1
cup boiling water
1
1/2 tsp. vanilla
Method:
1.
Soak gelatin in cold water. Boil 1 cup water in saucepan and
add
sugar, stir until dissolved and then pour mixture over gelatin to
dissolve
it.
2.
Add salt and vanilla.
3.
Beat until stiff. Pour into buttered pan.
4.
Store in refrigerator. Cut when cold.
Note:
just before beating, you can add 2 drops of food coloring to
marshmallow
mixture.
CHOCOLATE
EGGS FILLED WITH TRUFFLE CREAM
Basic
truffle cream recipe
9
oz whip cream bring to a boil
8
oz milk couverture chopped or chips
8
oz vanilla couverture chopped or chips
Pour
hot cream onto chocolate and stir
immediately.
Add 1 1/2 oz of butter and stir
until
smooth. Let cool and store in refrigerator.
Filling
can be used for truffle cake, truffle
heart
cookies and similar.
