Chocolate Fudge Easter Eggs
*Use cook and serve pudding not instant
Directions:
Bring to boiling and simmer two minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth.
When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm.
Melt chocolate and dip cooled eggs.
Place on wax paper. Let stand until coating hardens.
Ingredients:
1/4 pound butter, melted
2 packages (3-5/8 oz ea) chocolate pudding mix*
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla
8 ounces dipping chocolate
Combine butter, pudding mix and milk.
Chocolate Cream Easter Eggs
Directions:
Stir in powdered sugar and vanilla. Mix until smooth.
Stir in walnuts.
Cool until mixture is stiff enough to hold its shape. Shape mixture into 12 eggs, using about 2-tablespoons for each.
Place on waxed paper-lined baking sheet. Refrigerate for 30 minutes.
Dip each egg in cooled chocolate. Place on a cooling rack over waxed paper. Arrange marshmallow flowers over eggs (be sure to place the marshmallow on the eggs before the chocolate sets).
Marshmallow Flowers:
Ingredients:
1/4 cup butter or margarine
5-1/4 ounce package of chocolate pudding
1/2 cup milk
One pound powdered sugar
1 teaspoon vanilla
1 cup walnuts;chopped
Five squares unsweetened chocolate, melted and cooled
20 miniature marshmellows
Assorted colored sugars
Melt butter in a 3-quart saucepan. Stir in pudding mix; blend until smooth.Gradually stir in milk. Cook over med. heat, stirring constantly, until mixture is very thick and starts to boil. Cook until mixture leaves the sides of the pan. Remove from heat.
Cut mini marshmellows in thirds crosswise. Dip cut side of each piece in colored sugar. Arrange five pieces, sugared side up, on each egg to resemble flowers. Store in the fridge.
Chocolate Covered Easter Eggs
Directions:
In a saucepan, combine water, sugar and invert sugar. Heat but do not boil. Pour hot syrup into gelatin, beating slowly. Gradually add corn syrup and vanilla, beating on medium high speed of mixer until mixture is fluffy, white, and doubled in bulk.
Color and flavor marshmallow as desired. Keep mixing bowl in a larger bowl of very hot water to keep marshmallow from hardening.
Butter Easter molds and spoon candy into molds. Set aside about one hour; remove from molds and roll in colored sugar. Dry candy for a few hours, then pack tightly in covered containers.
Ingredients:
3-1/2 teaspoon plain gelatin soaked in 1/4-cup of water
1/4 cup water
1-1/4 cup sugar
3/4 cup invert sugar
3/8 cup light corn syrup
1/2 teasoon vanilla
Flavoring and color, optional
Colored sugar
In mixing bowl, soak gelatin in water.
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