 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Our youth group made these as a fundraiser when I was in the group.... AGES ago! We used to make these the weekend before Holy week. We'd have a lock-in, mix cool, and dip in 24 hours. I'd have the smell of powdered sugar in my nose for days! Read more ! I remember rooms filled with tables loaded with trays of football or potato or topedo shaped candy eggs waiting to be dipped in chocolate and adorned with the appropriate color coded candy flower.... Ah the memories! My brother's youth group made the eggs the size of Jumbo eggs and sold them three flavors to an egg box of a dozen! Ingredients:
6 cups powdered sugar |
2 tsp vanilla |
2 tbs evaporated milk |
1/2 pound of butter (two sticks) |
flavors |
1/2 cup maraschino cherries - chopped fine and drained well (very very well. it needs to be almost dry or it will make the dough too loose - and 1/3 cup chopped nuts |
or |
3 tbs crunchy peanut butter |
or |
3 tbs cocoa |
or |
3 tsp maple extract and 1/3 cup chopped walnuts |
or |
3 tsp coconut extract and 1/3 cup shredded coconut |
covering |
3/4 stick food grade wax |
3 - 12oz bags of chocolate chips |
colored hard candy flowers to decorate if desired |
Directions:
1. Combine first four ingredients. (We used impeckably clean hands, today we would probably use those plastic food service gloves)
2. Add your flavor ingredients
3. Combine well until a smooth consistancy
4. divide into 1/4 pounds - aproximately for large eggs (Makes about 10 of these)
5. Shape into eggs and let cool in fridge for about 30 minutes or until firm but not dry.
6. Place wax and chocolate in a double boiler, Melt and make sure all is blended well.
7. Using a fork hold egg over warm chocolate and carefully spoon chocolate over eggs.
8. Place on waxed paper to cool.
9. Decorate with candy flowers or dots or whatever...
|
|