Easter Candy Recipes

Fondant Crème Eggs

2 ½ Lbs. Fondant
½ Cup Heavy Cream
½ Lb. Butter
1 Tsp. Pure Vanilla Extract

Blend the fondant and butter together until crumbly in texture.

Cover and refrigerate overnight.

Bring the cream to a boil in a heavy saucepan.

Mix the cream with the fondant mixture until well blended.

Allow mixture to rest for 3 to 4 hours.

Form mixture into egg shapes and allow to air dry for 4 to 6 hours before dripping.

Coconut Cream Eggs

Add 8 Oz. of coconut to the mixture during the addition of the cream.

Irish Potatoes

Can be made with the coconut crème recipe by shaping like potatoes and rolling in cinnamon.

Easter Eggs

From Monica’s Kitchen
Makes 5 Pounds

4 One Pound Boxes 10X Sugar
2 Tablespoons Pure Vanilla
1 Pound Softened Butter
½ Cup Evaporated Milk
2 Cups Peanut Butter
2 Cups Coconut
Confectionery Coating

-Cream butter and vanilla.
-Add sugar one box at a time.
-Blend with electric mixer until smooth.
-Add evaporated milk as needed to moisten evenly.
-Continue until all sugar is added and mixture is smooth.
-Separate batter into three bowls.
-To the first bowl, add 2 cups peanut butter to make Peanut Butter Eggs.
-To the second bowl, add 2 cups coconut to make Coconut Cream Eggs.
-The last bowl remains plain to make Butter Cream Eggs.
-Mold candies into egg shapes, either by hand or with a candy mold. Then place on wax paper to set, for about an hour.
-Melt confectionery coating by placing the coating in a double boiler. The container that the coating is in must be thoroughly dry. The water in the bottom container must be at around 115° F, never hot.
-Dip eggs into melted confectionery coating, then place on wax paper until it sets.