Best Candy Easter Egg Recipes

Candy-Filled Chocolate Easter Egg image

Provided by Food Network Kitchen

Categories dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 3

One 9-by-1-inch confetti cake round
1 pound milk chocolate, finely chopped
2 cups assorted colorful candies, such as Cadbury Mini Eggs®, Neapolitan M & M's®, Starburst Minis and Beans® and Lindt Mini Eggs®, plus more for decorating

Steps:

Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.

Candy Easter Egg Recipe image

Provided by Cooking Queen in Au

Categories Candy

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 7

1 teaspoon gum tragacanth (available from Cake Icing shops or Chemists)
1 1/2 cups water
8 ounces sugar
4 ounces sugar syrup
4 tablespoons gelatin
4 1/2-5 kg icing sugar
2 egg whites

Steps:

Soak the Gum Tragacanth in only 1/4 cup of the water overnight.
Sift the icing sugar into a large bowl and set aside until required.
Put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees Farenheight, stirring all the time.
Remove from stove and cool a little. Approx 1-2 mins or mixture will start to set.
Soak the gelatine in the remaining 1 cup of water and add to cooled mixture. If glucose mix is starting to set, reheat again until melted and mix through together.
Beat the two egg whites until stiff and set aside.
Add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. Mixture will appear rather dry, don't be concerned as extra water can be added later.
Strain the Gum Tragacanth and add to icing mixture.
Add the beaten egg whites and the mix through.
Add extra water a little at a time as too much will make the mixture soggy. Once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
If the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
Once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
If desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured Easter Eggs.
When eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.

Nutrition Facts : Calories 1234.1, Sodium 17.8, Carbohydrate 314.5, Sugar 308.6, Protein 2.1

Deviled Egg Easter Candy Recipe image

Provided by Joan Rehfeldt

Categories Chocolate

Time 1h

Number Of Ingredients 2

Wilton's candy melt's (white and yellow)
rice crispy cereal

Steps:

1. Melt white Wilton Melts and spoon into egg-shaped mold.
2. Melt a few yellow melts and add rice krispies for texture. This will be the "yolk".
3. Put a dollop of yellow yolk mixture onto white egg to resemble a deviled egg.
4. Sprinkle a tiny bit of red Christmas sugar on yellow to look like paprika.
5. I serve them in a deviled eggs dish or put a tiny bit of Easter grass into a paper cupcake holder.
6. Immediately put in the freezer for about 5 to 10 minutes to harden. Many times I have used white almond bark (from Walmart) and it works just fine. Just a hint of yellow food coloring.

Old Fashioned Easter Egg Candy image

Provided by @MakeItYours

Number Of Ingredients 5

1/2 cups mashed potatoes
1/2 cups sweet cream butter (salted, softened)
5 cups confectioners sugar
2 teaspoons vanilla extract
18 ounces semisweet chocolate (I use 1 1/2 bags semisweet chocolate chips

Steps:

With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
Add in remaining sugar, 1 cup at a time.
Stir in vanilla.
Refrigerate filling for at least 30 minutes.
Once chilled, roll into egg shape and place on wax-paper lined cookie tray. Return to refrigerator while you prepare the chocolate coating
Pour chocolate chips in a microwave safe bowl and heat at 25 second intervals, stirring in between, until chocolate is melted.
Dip eggs in chocolate to coat and return to cookie sheet.
Refrigerate until chocolate coating has hardened. Keep eggs refrigerated.