|Fruit and Nut Easter Eggs|
Make homemade chocolate Easter eggs with maraschino cherries, chopped pecans, and coconut in a creamy filling.
- 1-1/2 cups butter
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 2 lbs. confectioners' sugar
- 1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
- 1 cup finely chopped pecans
- 1/2 cup coconut
- sweetened condensed milk
- extra confectioners' sugar
- 1 lb. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.
|Chocolate candy making made easy...|
The Deluxe Chocolatiere is an Dual electric Chocolate melting pot. It gently melts the chocolate to the perfect temperature then keeps it melted and soft. It comes with a spatula, six candy molds, a large heart-shaped mold for filling with ice cream, fruit, cream, etc., ten wooden skewers for chocolate fondue, ten plastic forks for fruit, one spiral for truffle dipping, one flat chocolate making fork for handling square chocolates, one deluxe recipe book, ten foil sheets, 10 cellophane sheets, 20 ties and 20 cards.
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Allyson Elizabeth D´Angelo