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THE WAY HOME MINISTRIES RECIPES

Candy is always Fun

Coconut Easter Eggs Recipe Candy
1/2 cup unsalted butter
1 tsp. vanilla extract
1 tsp. salt
2/3 cup condensed milk
6 cups powdered sugar
3/4 cup flaked coconut Chocolate for dipping Cream butter, vanilla and salt.
Blend in the milk until smooth,
add sugar and mix well.
Add the coconut and blend well.
Shape into egg shapes and place on waxed paper covered cookie sheets. Chill overnight.
Dip eggs into chocolate coating. Store in refrigerator.

Chocolate Easter Eggs Recipe

1 cup unsalted butter -- soft
2 tsp. salt
4 tsp. vanilla extract
1 can condensed milk
10 cups powdered sugar
1 tsp. yellow food coloring
1 pound semi-sweet chocolate
Powdered sugar for dusting the surface for kneading the candy
Beat with an electric mixer, butter, salt and vanilla until fluffy.
Add condensed milk, beat in the sugar.
Blend until stiff.
Dust the surface of a bread board of table top with the extra sugar.
Knead until the candy is smooth.
Set aside more than 2/3 of the mixture.
To the remaining mixture add yellow food coloring.
Blend in well.
Divide yellow and white into 16 or 24 pieces.
Shape yellow into balls, mold white around the yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.
Melt the chocolate in double boiler or microwave until smooth.
Dip eggs in chocolate (paraffin can also be melted in with the chocolate to give the chocolate a gloss).
Once dipped, cool at room temperature.
Refrigerate after cooling.
When sliced, the candy will have a white outer shell with the center that appears to be egg yolks.

Buttercream Easter Eggs

1/2 cup unsalted butter at room temperature
1 tsp. vanilla extract
1 pound box powdered sugar
1 bag chocolate chips -- (12 ounce)
Cream butter and vanilla in a mixing bowl. Sift the sugar and add 1/3 of the sugar at a time beating well after each addition until the consistency of pie crust dough.
May take a little more or less of the box of sugar.
Make balls the size of walnuts and roll between hands to make egg shapes.
Melt chocolate in the top of a double boiler or in the microwave until smooth.
Dip the candy in the chocolate and place on waxed paper to set up.

Marshmallow Coconut Eggs
2 cups miniature marshmallow
1/4 cup butter
3 3/4 cups sweetened coconut flakes
Jelly beans Blue, green, pink and/or yellow colored sugars
Line an 8" square pan with foil.
Butter foil.
Cook marshmallows and butter in 2 quart saucepan over low heat, stirring constantly until mixture is melted and smooth.
Remove from heat.
Stir in coconut.
Press mixture into prepared pan.
Cover and refrigerate 1 hour or until firm enough to handle.
With tablespoon or small scoop, form mixture around a jelly bean into egg shape.
Roll in assorted colors of sugar.

Peanut Butter Easter Eggs

3/4 cup peanut butter smooth or crunchy
1 cup powdered sugar
1 tsp. vanilla extract
1 package cream cheese -- (8 ounce) softened
2 Tbsp unsalted butter -- room temperature
Chocolate for dipping
Cream all ingredients together with a mixer.
Roll into egg shapes and place in the refrigerator to firm up.
Melt the chocolate and dip the eggs, place them on waxed paper to harden.
Chocolate Coating 8 ounces baking chocolate (8 1 inch squares)
Chocolate disks (Wilton) can also be used.
1/3 slab paraffin wax, broken into small pieces
Melt the ingredients in the top of a double boiler,
COOL SLIGHTLY, dip the eggs, place them on waxed paper to harden.

Coconut Cream Eggs Recipe

8 ounces cream cheese -- softened
1 tablespoon butter -- softened
4 cups confectioners' sugar
1 cup flaked coconut
12 ounces semisweet chocolate chips
1 tablespoon shortening
In a mixing bowl, beat cream cheese and butter until smooth.
Add sugar and coconut.
Refrigerate for 1 1/2 hours or until easy to handle.
Using hands dusted with confectioners' sugar, mold rounded tablespoons of coconut mixture into egg shapes.
Place on a waxed paper-lined baking sheet.
Freeze for about 2 hours or until slightly firm.
Melt chocolate chips and shortening.
Remove eggs from freezer a few at a time; dip into chocolate mixture until completely coated.
Return to waxed paper; refrigerate until hardened.
Store in the refrigerator.

Cadbury's Creme Eggs

1/2 cup light corn syrup
1/4 cup butter -- softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
12 ounces milk chocolate chips
2 tablespoons vegetable shortening
Combine corn syrup, butter, vanilla and salt in a large bowl.
Beat well with an electric mixer until smooth.
Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
Remove about 1/3 of the mixture and place it into a small bowl.
Add the yellow and red food colorings and stir well.
Cover both mixtures and refrigerate for at least 2 hours, or until firm.
When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size.
Form this filling into the shape of an egg and place it on a cookie sheet that has been brushed with a light coating of shortening.
Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.
Combine the milk chocolate chips with the shortening in a glass or ceramic bowl.
Microwave chocolate on high for 1 min., then stir and microwave again for 1 min. more, and stir.
Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto waxed paper.
Chill. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm.

Fried Egg Candy Recipe

15 ounces pretzel sticks
12 ounces vanilla or white chips
48 yellow M&M's
Place pretzel sticks on waxed paper in groups of two, leaving a small space between each.
In a microwave-safe bowl, heat vanilla chips at 70 percent power until melted.
Stir until smooth.
Drop by tablespoonfuls over each pair of pretzel sticks.
For "yolks", place one or two M&M's in the center of each "egg".

Marshmallow Creme Eggs

1 jar marshmallow creme
1/4 cup unsalted butter -- soft
1 Dash salt
1 tsp. almond or vanilla extract
4 cups sifted powdered sugar
Combine marshmallow creme, butter, salt and extract, mix well.
Blend in the sugar, shape into egg shapes.
Decorate with colored frostings, colored coconut or nuts.

Chocolate-Covered Candy Eggs
6 tablespoons butter or margarine -- softened
3 ounces cream cheese -- softened
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
12 ounces semisweet chocolate chips -- OR white chocolate chip
1 teaspoon solid vegetable shortening
Colored sugar Tubes of decorating icing Candy confetti dots
Line a cookie sheet with waxed paper.
Beat butter and cream cheese in med. bowl with mixer at med. speed until well blended.
Gradually add confectioners' sugar and vanilla, beating until smooth. Mixture will be stiff.
Roll 2 level tablespoonfuls between hands into egg shapes.
Place on lined cookie sheet and refrigerate 1 hour or until cold and very firm.
Meanwhile melt chocolate in a deep bowl or saucepan as directed on package.
Stir in shortening until well blended.
Let stand at room temperature 15 min.
Set 1 egg on a fork, hold over chocolate and spoon chocolate over egg to coat.
Gently, with a small spatula, push egg off fork onto lined cookie sheet.
Repeat with remaining eggs, reheating chocolate if it cools and gets too thick.
Before the chocolate sets, sprinkle eggs with colored sugar, or press on confetti dots, candy leaves or flowers. Or let chocolate dry and pipe flowers and leaves on chocolate with tubes of icing.
Refrigerate.
Peanut Butter Variation:
Stir 1/4 cup smooth peanut butter into 1 cup cream-cheese mixture.
Makes 8 eggs. Maple-Walnut Variation:
Stir 1/3 cup finely chopped walnuts and 1/2 teaspoon maple extract into 1 cup cream-cheese mixture. Makes 8 eggs. * Tip: For coating the eggs, chocolate should be warm (86-90 degrees F.), not hot.

Fruit and Nut Easter Eggs Recipe
2 1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow creme
1/2 cup shortening -- melted
1/4 cup powdered sugar
2 cups candied fruit cherries and pineapple are good
Nuts -- chopped Dipping chocolate
In a saucepan, cook sugar, syrup and water to 265:.
Add marshmallow creme and beat until almost firm.
Add melted shortening and powdered sugar, candied fruit and nuts.
Mix well and shape into balls.
Dip into melted chocolate.
Chocolate Coating 8 ounces baking chocolate (8 1 inch squares)
Chocolate disks (Wilton) can also be used.
1/3 slab paraffin wax, broken into small pieces
Melt the ingredients in the top of a double boiler,
COOL SLIGHTLY, dip the eggs, place them on waxed paper to harden.

Peanut Butter Eggs

1 cup confectioner's sugar
6 Tbsp creamy peanut butter
4 Tbsp butter -- softened
1/4 tsp vanilla
1/4 tsp milk Milk Chocolate for dipping
Mix together all ingredients except milk chocolate.
Roll into egg shape.
Dip each egg into melted milk chocolate and place on waxed paper until set.

Low-Cal Potato Chips

2 large baking potatoes salt or seasoned salt Paprika

Preheat oven to 300. Scrub and very thinly slice potatoes (easily done in a food processor or on a mandoline if you have one). Spread out potato slices in a single layer on a large wire rack set over a baking pan. Season lightly with salt and paprika. Place in oven and bake for 50 minutes, or until potato chips are crisp and brown. To speed crisping after chips begin to brown, place on paper plate and microwave on high 1 minute. Store in a bag or tin.

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