Step Back In Time With These Fun And Tasty Old Time Easter Candy Recipes

Step Back In Time With These Fun And Tasty Old Time Easter Candy Recipes

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1970's sweetness eastercandy Vintage easter, Peeps candy, Easter candy from www.pinterest.com

The Joy of Easter Candy

Easter is a time for celebrating the resurrection of Christ, but it’s also a time for indulging in sweet treats. One of the joys of Easter is the candy that comes with it. From chocolate bunnies to jelly beans and candy-coated eggs, Easter candy has been a beloved tradition for decades. But what about the old time Easter candy that our grandparents and great-grandparents enjoyed? This year, let’s take a step back in time and make some of these classic Easter candy recipes.

Recipe 1: Old Fashioned Divinity Candy

Ingredients:

  • 2 1/2 cups granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 2 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. In a medium saucepan, combine the sugar, water, and corn syrup. Cook over medium heat, stirring constantly, until the sugar dissolves.
  2. Continue to cook the mixture, without stirring, until it reaches the soft ball stage (235-240°F on a candy thermometer).
  3. While the sugar mixture is cooking, beat the egg whites until stiff peaks form.
  4. Slowly pour the hot sugar mixture into the egg whites, beating continuously on high speed.
  5. Add the vanilla extract and continue to beat the mixture until it becomes thick and loses its gloss.
  6. Stir in the chopped pecans, if using.
  7. Drop spoonfuls of the mixture onto waxed paper and allow to cool completely.
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Nutritional Information:

Serving size: 1 piece
Calories: 60
Fat: 0.2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 15g
Protein: 0.5g

Cooking Time:

30 minutes

Equipment:

  • Medium saucepan
  • Candy thermometer
  • Mixing bowl
  • Electric mixer
  • Waxed paper

Serving Suggestions:

Divinity candy can be served on its own or as a topping for ice cream or cake. It also makes a great addition to a candy tray or Easter basket.

Variations:

For a fun twist on this classic recipe, you can add food coloring to the mixture to create a rainbow of colors. You can also replace the pecans with other nuts or dried fruit.

Substitutions:

If you don’t have corn syrup, you can use honey or agave nectar instead. If you’re allergic to nuts, you can leave them out or replace them with sunflower seeds or pumpkin seeds.

Storage:

Divinity candy can be stored in an airtight container at room temperature for up to 2 weeks.

Tips:

It’s important to beat the egg whites until stiff peaks form before adding the hot sugar mixture. This will give the candy its signature fluffy texture. Be sure to drop the spoonfuls of candy onto the waxed paper quickly, as it will start to harden as it cools.

Frequently Asked Questions:

Q: Can I make divinity candy without a candy thermometer?
A: No, a candy thermometer is essential for this recipe to ensure that the sugar mixture reaches the correct temperature.

Recipe 2: Creamy Coconut Eggs

Ingredients:

  • 4 cups confectioners’ sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • Food coloring (optional)
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Instructions:

  1. In a large mixing bowl, cream together the confectioners’ sugar and butter until smooth.
  2. Add the sweetened condensed milk and vanilla extract and mix until well combined.
  3. Stir in the shredded coconut.
  4. If you want to make different colors of eggs, divide the mixture into separate bowls and add food coloring as desired.
  5. Form the mixture into egg shapes and place on a waxed paper-lined baking sheet.
  6. Refrigerate the eggs until firm, about 2 hours.
  7. Melt chocolate in a double boiler or in the microwave.
  8. Dip each egg into the melted chocolate and place back on the waxed paper-lined baking sheet.
  9. Refrigerate the eggs until the chocolate is firm, about 1 hour.

Nutritional Information:

Serving size: 1 egg
Calories: 120
Fat: 5.5g
Saturated Fat: 4g
Cholesterol: 8mg
Sodium: 15mg
Carbohydrates: 18g
Fiber: 0.5g
Sugar: 17g
Protein: 0.5g

Cooking Time:

3 hours (including chilling time)

Equipment:

  • Large mixing bowl
  • Waxed paper
  • Baking sheet
  • Double boiler or microwave

Serving Suggestions:

Creamy coconut eggs are a delicious treat on their own, but they also make a great addition to an Easter basket or candy tray.

Variations:

You can add different extracts, like almond or peppermint, to the mixture for a different flavor. You can also dip the eggs in white chocolate or dark chocolate for a different look.

Substitutions:

If you don’t have sweetened condensed milk, you can use heavy cream instead. If you’re allergic to coconut, you can replace it with chopped nuts or dried fruit.

Storage:

Creamy coconut eggs can be stored in an airtight container in the refrigerator for up to 2 weeks.

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Tips:

Be sure to refrigerate the eggs until they are firm before dipping them into the chocolate. This will help the chocolate adhere better and prevent the eggs from falling apart. You can also use a toothpick or fork to dip the eggs into the chocolate.

Frequently Asked Questions:

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can use any type of chocolate you like.

Conclusion

If you’re looking for a way to add some old-fashioned charm to your Easter celebrations, these classic candy recipes are a great place to start. Whether you prefer the fluffy texture of divinity candy or the creamy sweetness of coconut eggs, these treats are sure to delight young and old alike. So why not try making them this Easter and see if they become a new tradition in your family?

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