How To Make Easter Candy: Sweet Treats For The Holiday

How To Make Easter Candy: Sweet Treats For The Holiday

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Homemade Easter Candy Taste of Home
Homemade Easter Candy Taste of Home from www.tasteofhome.com

Easter is just around the corner, and what better way to celebrate than with homemade candy? Making candy is a fun activity that you can do with your family, and it’s a great way to add a personal touch to your Easter basket. In this article, we’ll show you how to make two different types of Easter candy: chocolate eggs and marshmallow bunnies. So put on your apron and let’s get started!

Recipe 1: Chocolate Easter Eggs

Ingredients:

  • 1 cup chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
  • Assorted Easter candy for filling (optional)

Instructions:

  1. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
  2. Add the butter and vanilla extract to the chocolate mixture, and stir until the butter is melted and the mixture is well combined.
  3. If using, fill the plastic egg molds with the assorted Easter candy.
  4. Pour the chocolate mixture into the egg molds, filling them about halfway full.
  5. Place the molds in the refrigerator for 10 minutes to set.
  6. If using, add more Easter candy to the molds, making sure to leave enough room for the chocolate to cover the candy.
  7. Pour the remaining chocolate mixture into the molds, filling them to the top.
  8. Place the molds in the refrigerator for at least 1 hour to set.
  9. Once the chocolate is set, remove the molds from the refrigerator and carefully remove the chocolate eggs from the molds.
  10. Serve and enjoy!
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Nutritional Information:

  • Serving size: 1 chocolate egg
  • Calories: 120
  • Total fat: 9g
  • Saturated fat: 6g
  • Cholesterol: 18mg
  • Sodium: 4mg
  • Total Carbohydrates: 10g
  • Sugars: 9g
  • Protein: 0g

Cooking Time:

  • Preparation time: 20 minutes
  • Chilling time: 1 hour 10 minutes

Equipment:

  • Small saucepan
  • Plastic egg molds
  • Spatula
  • Refrigerator

Serving Suggestions:

  • Place the chocolate eggs in an Easter basket for a festive display
  • Wrap the chocolate eggs in colorful foil for a fun and personalized touch

Variations:

  • Use white chocolate or dark chocolate instead of milk chocolate
  • Add chopped nuts or dried fruit to the chocolate mixture for added texture

Substitutions:

  • Use coconut cream instead of heavy cream for a dairy-free option
  • Substitute margarine for butter for a vegan option

Storage:

  • Store the chocolate eggs in an airtight container in the refrigerator for up to 2 weeks

Tips:

  • Make sure the plastic egg molds are clean and dry before using them
  • Use a spoon or a toothpick to help spread the chocolate mixture evenly in the molds
  • Tap the molds gently on the counter to remove any air bubbles

Notes:

  • If the chocolate mixture is too thick, you can add more heavy cream, 1 tablespoon at a time, until it reaches the desired consistency
  • If the chocolate eggs are difficult to remove from the molds, you can try placing the molds in warm water for a few seconds to loosen the chocolate

Frequently Asked Questions:

  • Can I use different types of candy to fill the chocolate eggs?
  • Yes, you can use any type of candy that you like, as long as it fits inside the egg molds
  • Can I use a different type of mold?
  • Yes, you can use any type of mold that you like, as long as it is suitable for chocolate
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Recipe 2: Marshmallow Easter Bunnies

Ingredients:

  • 1/2 cup water
  • 2 cups sugar
  • 1/2 cup corn syrup
  • 1/4 tsp salt
  • 2 egg whites
  • 1 tsp vanilla extract
  • Pink food coloring
  • Candy eyes
  • Pink candy hearts
  • Pink sprinkles

Instructions:

  1. In a medium saucepan, combine the water, sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves.
  2. Continue cooking the mixture, without stirring, until it reaches 240°F on a candy thermometer.
  3. While the sugar mixture is cooking, beat the egg whites in a large bowl until stiff peaks form.
  4. Once the sugar mixture reaches 240°F, remove it from the heat and slowly pour it into the egg whites, beating constantly with an electric mixer.
  5. Add the vanilla extract and beat the mixture until it becomes stiff and glossy.
  6. Divide the mixture into two bowls. Add pink food coloring to one bowl and mix until the desired color is achieved.
  7. Using a piping bag fitted with a round tip, pipe bunny shapes onto a sheet of wax paper.
  8. Decorate the bunnies with candy eyes, candy hearts, and pink sprinkles.
  9. Allow the bunnies to dry for at least 2 hours before serving.
  10. Serve and enjoy!

Nutritional Information:

  • Serving size: 1 bunny
  • Calories: 100
  • Total fat: 0g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Total Carbohydrates: 26g
  • Sugars: 25g
  • Protein: 1g

Cooking Time:

  • Preparation time: 20 minutes
  • Drying time: 2 hours

Equipment:

  • Medium saucepan
  • Candy thermometer
  • Electric mixer
  • Piping bag
  • Wax paper

Serving Suggestions:

  • Place the marshmallow bunnies in an Easter basket for a festive display
  • Wrap the marshmallow bunnies in cellophane bags and tie with a ribbon for a cute and personalized gift
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Variations:

  • Use different colors of food coloring to make a variety of bunnies
  • Use different types of candy to decorate the bunnies, such as jelly beans or chocolate chips

Substitutions:

  • Use clear vanilla extract instead of regular vanilla extract for a whiter marshmallow
  • Substitute liquid egg whites for the egg whites for a more stable meringue

Storage:

  • Store the marshmallow bunnies in an airtight container at room temperature for up to 1 week

Tips:

  • Use a toothpick to help shape the bunny ears and tail
  • Spray the piping tip with

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