Cadbury's Creme Egg
Marshmallow Easter Eggs
Chocolate Covered Pudding Eggs


Request From: "Birch O. Skippy" >
I would like to tackle making Easter Eggs from scratch.both the filling
and the chocolate covering

I hope these are some you were looking for. Sounds like fun and they look
like they would taste good.
Terry S. Seguin, Texas



Cadbury's Creme Egg

Note: Here's a way to get your Easter candy fix even when
it's not Easter-time. It's a clone version of the first soft
fondant-filled egg candy to hit the market many Easters ago. Each spring
Cadbury candy machines whip out 66,000 of these cool candies every hour.
And now, because of the success of these chocolates with the orange,
yolk-colored center, other candy companies have come out with their own
milk chocolate eggs. Some are filled with Snickers or Milky Way centers,
while others contain peanut butter, coconut, caramel, or the same type
of fondant center as the original right down to the colors. Still,
nothing compares to these original eggs that are sold only once a year,
for the Easter holiday. And now you can enjoy your own version at home
anytime you like. And this recipe won't require that you make anything
close to 66,000 of 'em.

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
1 bag (12 ounces) milk chocolate chips
2 tablespoons vegetable shortening

Combine the 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 coloring and stir well to combine. Cover
both mixtures and refrigerate for at least 2 hours, or until firm. When
mixtures are firm, roll a small, marble-size ball from the orange
filling, and wrap a portion of the white filling around it that is
roughly twice the size. Form this filling into the shape of an egg and
place it onto 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 to 4 hours or until firm. Combine the
milk chocolate chips with the shortening in a glass or ceramic bowl.
Microwave chocolate on high speed for 1 minute, then stir and microwave
again for 1 more minute, 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 wax paper. Chill. After 1 to 2 hours of chilling, dip each
candy once more and chill for several hours, or until completely firm.
Yields: 2 dozen candy eggs.


Marshmallow Easter Eggs

2 tablespoons Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 teaspoons vanilla
Corn starch for hands
Melted 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
softball stage (240 degrees). Cool a few minutes. 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, 7x 9 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.



Chocolate Covered Pudding Eggs

1 package (4 serving size) chocolate flavor instant pudding and pie
filling
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups powdered sugar
1 package (8 squares) semisweet baking chocolate, melted
2 squares premium white baking chocolate, melted, optional

Stir pudding mix, boiling water and butter in large bowl until
smooth. Mix in powdered sugar by cupfuls, stirring until mixture forms a
ball. Form small tablespoonfuls of mixture into 1 1/2 inch egg shapes.
(If necessary, refrigerate mixture 10 to15 minutes for easier handling.)
Refrigerate eggs until firm, about 30 minutes. Dip eggs into semisweet
chocolate (instructions follow). Refrigerate on wax paper-lined tray
until chocolate is firm, about 15 minutes. Drizzle with white chocolate
(instructions follow). Store in refrigerator. Yield: 3 dozen eggs.

How To Dip Eggs:
Pierce egg with wooden skewer. Dip into melted chocolate. Let excess
chocolate drip off before placing egg on wax paper-lined tray. Gently
remove skewer. For a quicker and easier method of covering the eggs with
chocolate, just pour a spoonful of melted chocolate over each egg on wax
paper-lined tray.

How To Drizzle Chocolate:
Spoon melted chocolate into a small heavy-duty sealable plastic food
storage bag; close tightly. Fold down the top tightly and snip a tiny
(about 1/8-inch) piece off the corner. Holding the top of the bag
firmly, drizzle chocolate through opening in desired patterns on
desserts.

Pastel Eggs:
Use vanilla flavor instant pudding and pie filling and add a few
drops of liquid food coloring to make colored eggs in all of the spring
pastel colors. Dip in chocolate as directed.

Great Substitute:
Substitute any flavor of instant pudding and pie filling for the
chocolate pudding.


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