ROBIN EGGS CANDY RECIPES

Steps:

• Line an 8" square baking dish with parchment paper and set aside. Place Robin Eggs in a large plastic bag and smash them gently, leaving most pieces large enough so that you can tell what they are. In the bowl of an electric mixer (or a separate bowl), place white chocolate morsels, marshmallow crème, and Ovaltine. Set aside. In a medium saucepan over high heat, melt butter, then add in sugar, salt, and heavy cream. Bring to a rolling boil, stirring constantly. Boil mixture for 4 minutes, and continue stirring. Pour the boiling butter mixture over the morsel mixture. (Careful—it's hot!) Turn the electric mixer on medium and mix until white chocolate is melted and smooth, about1 minute. Fold in 1 1/2 cups of the crushed Robin Eggs. Pour into prepared baking pan. Top with the remaining Robin Eggs, pressing them gently into the fudge. Refrigerate for 3 hours or up to overnight. Cut into squares and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
• In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
• Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
• Bake in preheated oven for 12 minutes.
• Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.