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!
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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:
- 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.
- Add the butter and vanilla extract to the chocolate mixture, and stir until the butter is melted and the mixture is well combined.
- If using, fill the plastic egg molds with the assorted Easter candy.
- Pour the chocolate mixture into the egg molds, filling them about halfway full.
- Place the molds in the refrigerator for 10 minutes to set.
- If using, add more Easter candy to the molds, making sure to leave enough room for the chocolate to cover the candy.
- Pour the remaining chocolate mixture into the molds, filling them to the top.
- Place the molds in the refrigerator for at least 1 hour to set.
- Once the chocolate is set, remove the molds from the refrigerator and carefully remove the chocolate eggs from the molds.
- Serve and enjoy!
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
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:
- In a medium saucepan, combine the water, sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves.
- Continue cooking the mixture, without stirring, until it reaches 240°F on a candy thermometer.
- While the sugar mixture is cooking, beat the egg whites in a large bowl until stiff peaks form.
- 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.
- Add the vanilla extract and beat the mixture until it becomes stiff and glossy.
- Divide the mixture into two bowls. Add pink food coloring to one bowl and mix until the desired color is achieved.
- Using a piping bag fitted with a round tip, pipe bunny shapes onto a sheet of wax paper.
- Decorate the bunnies with candy eyes, candy hearts, and pink sprinkles.
- Allow the bunnies to dry for at least 2 hours before serving.
- 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
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