Easter Candies Recipes

Including recipes for Chocolate Easter Cream-Filled Eggs, Marshmallow Easter Bunnies & Chicks, Coconut Easter Eggs, Miniature Easter Candy Bars, Chocolate Marshmallow Fudge, and Chocolatey Peanut Brittle

Chocolate Easter Cream-Filled Eggs

1 cup butter, softened

1/2 tsp salt

4 tsp vanilla

1 can sweetened condensed milk

10 cups icing sugar

Brown Sugar, for dusting

1 tsp. yellow food coloring

1 lb. semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add sweetened condensed milk, and beat in icing sugar. Blend until stiff.

Dust with brown sugar. Knead until smooth.

Set aside about 2/3 of of mixture.

To the remaining mixture add yellow food coloring. Blend in well.

Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler and dip eggs in chocolate.

Cool to room temperature and then refrigerate after cool.

Visit our Candy Store

Marshmallow Easter Bunnies & Chicks

3 1/2 ts Plain gelatin soaked in 1/4 cup of water

1/4 c Water

1 1/4 c Sugar

3/4 c Sugar

3/8 c Light corn syrup

1/2 ts Vanilla

Flavoring & color, optional

Colored sugar

In mixing bowl, soak gelatin in water.

In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white, and doubled in bulk.

Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening.

Butter Easter molds and spoon candy into molds. Set aside about 1 hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered

Coconut Easter Eggs

3 oz Cream cheese, softened

1/2 ts Vanilla

1 lb Confectioners sugar

1/4 c Flaked coconut

Dash salt

1 lb Chocolate, melted

Combine cream cheese and vanilla in bowl. Gradually add confectioners sugar, coconut and salt. Mix to consistency that can be easily handled, adding more confectioners sugar if necessary.

Form candy into eggs; set aside for about an hour.

Dip into chocolate; let set until firm.

Miniature Easter Candy Bars

1 lb Confectioners sugar

2/3 c Sweetened condensed milk

1/2 ts Vanilla

1/2 ts Almond extract

12 oz Semisweet chocolate pieces

12 oz Butterscotch flavored pieces

1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead.

Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator.

Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts.

Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread remaining chocolate mixture on top. Refrigerate until firm.

Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces.

Chocolate Marshmallow Fudge

1 lg Can Evaporated milk

1/4 lb Butter

4 c Sugar

2 pk Chocolate pieces ( 6 Ozs ea)

1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often.

Remove from heat and fold in remaining ingredients. If desired add chopped nuts.

Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.

Chocolatey Peanut Brittle

1/4 c Cocoa

1 ts Baking Soda

1 tb Butter

1 c Sugar

1/2 c Light Corn Syrup

1/4 c Whipping (Heavy) Cream

1 1/4 c Salted Peanuts

Yield: About 1 Pound Of Candy .

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside.

In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside.

In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.)

Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.

Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.

Check out The True Meaning of Easter

|| Easter Recipes ||
| Easter Breads | Easter Cakes | Easter Candies | Easter Cookies| Easter Pies | Easter Dinners |
| Meaning of Easter| Easter Crafts | Easter Games | Easter Gifts | Jokes |
|| Back to Easter Home ||