MAPLE CREAM EASTER EGGS RECIPES

EASTER EGG CANDIES RECIPE: HOW TO MAKE IT

Easter Egg Candies Recipe: How to Make It image

Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. —Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 60 minutes

Cook Time 0 minutes

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, cubed
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1/2 cup milk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 teaspoon maple flavoring
1/2 cup sweetened shredded coconut
1/2 teaspoon coconut extract
2 cups milk chocolate chips
2 teaspoons shortening

Steps:

In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth. , Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm., In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator.

Nutrition Facts : Calories 119 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

MY COLLECTION OF HOMEMADE EASTER EGG CENTERS – A ...

My Collection of Homemade Easter Egg Centers – A ... image

Assorted homemade Easter egg centers collected through the years.

Provided by A Coalcracker in the Kitchen

Categories Easter Holidays Recipes Sweet Things

Number Of Ingredients 71

Ingredients

Semi-sweet baking chocolate (like Baker's)
Food-safe paraffin wax (like Gulf)
OR
Coating wafers, flavors/colors as desired
2 pounds confectioners’ sugar (approximately – have extra in case needed)
1/4 pound (1 stick) salted butter or margarine, softened
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
12 ounces creamy quality peanut butter
1 to 2 cups finely grated fresh coconut, to your taste (or store-bought unsweetened) OR skip the coconut – you will need to adjust the amount of powdered sugar.
1/2 pound salted butter, room temperature
1 - 8 ounce package regular cream cheese, left room temperature
3 pounds confectioners' sugar, sifted after measuring, or as needed
1/2 teaspoon vanilla extract OR
1/4 to 1/2 teaspoon extract such as lemon, orange, strawberry, banana, etc.
1/2 cup salted butter, softened
1/4 cup egg substitute (avoids using raw egg)
1 teaspoon vanilla extract
2 cups unsulphured molasses
10 cups powdered sugar
4 1/2 cups sweetened flaked coconut
1 pound confectioners sugar
2 cups creamy peanut butter
3 cups crisp rice cereal
1/4 pound soft margarine
pinch of salt
1 1/4 cup graham cracker crumbs
1 cup shredded coconut
1 cup creamy or chunky peanut butter (not "natural" style)
2 1/2 cups powdered sugar
1/2 cup (4 ounces) melted unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt (omit if using salted butter)
3/4 pound unsalted butter
2 pounds confectioners' sugar, divided and as needed
1/4 teaspoon salt
12 ounces peanut butter (not "natural" style)
8 ounces marshmallow cream
1 tablespoon vanilla extract
1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 teaspoon peppermint extract
2 drops red food coloring
9 to 10 cups confectioners' sugar or as needed
1/2 cup crushed peppermint candies (about 20 candies)
2 pounds confectioners' sugar, or as needed
1 cup (2 sticks) unsalted butter
1/2 teaspoon salt
1 (5 ounce) can evaporated milk (not sweetened condensed)
1 cup finely chopped walnuts or pecans
1 (10 ounce) jar maraschino cherries, well drained and finely chopped
1 cup shredded coconut
1 (8 ounce) can crushed pineapple, drained very well
1-1/2 pounds of confectioner’s sugar, or as needed
1/4 pound salted butter, melted
7 ounces of sweetened condensed milk (not evaporated milk)
2 tablespoons of corn syrup
2 tablespoons of maple extract
1/2 teaspoon of vanilla extract
12 Tablespoons salted butter, softened (1 1/2 sticks)
1 cup hazlenut spread
1/2 cup marshmallow crea
1 teaspoon vanilla extract
4 cups confectioners' sugar, or as needed
2 pounds powdered sugar, or as needed
4 ounces sweetened shredded coconut
8 ounces cream cheese
1/4 pound unsalted butter
1/2 teaspoon salt
1/2 teaspoon vanilla

Steps:

FOR ALL FILLINGS/EGGS
My Mom's Homemade Peanut Butter Easter Eggs
Vanilla Buttercream Eggs (and variations)
Coconut Molasses Easter Eggs
Crispy Peanut Butter Eggs
Amish Graham Easter Eggs
Fluffernutter Easter Eggs
Peppermint Cream Eggs
Cherry, Pineapple and Coconut Easter Eggs
Maple Cream Easter Eggs
Hazlenut Spread Cream Eggs
Coconut Creme Eggs

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Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. —Gloria Jarrett, Loveland, Ohio
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In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth. , Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm., In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator.

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