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Candy Easter Eggs

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Description Edit

These are good and they will disappear quickly. Makes 13 small eggs or 2 (1 pound) eggs or 3 small.

Ingredients Edit

Cherry eggs Edit

Fruit and Nut eggs Edit

Coconut eggs Edit

Maple eggs Edit

Chocolate coating Edit

Directions Edit

  1. Bring to a 254 °F boil, cook ½ minute.
  2. Meantime, beat 2 egg whites until stiff.
  3. Add boiled mixture, slow and beat until stiff and up in beaters.
  4. Add flavoring depending on desired eggs: see Cherry eggs, Fruit and Nut eggs, Coconut eggs or Maple eggs
  5. Then beat by hand until gloss is gone and holds to spoon.
  6. Add: drained cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same eggs; coconut (flaked) for coconut eggs.

Chocolate coating Edit

  1. Melt in double boiler.
  2. Ice as a cake.

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