Homemade Easter Egg Candy Recipe
Cook Time: 5 minutes
Prep Time: 30 minutes
Total Time: 35 minutes
Servings: 60 eggs
Description:
This delightful Homemade Easter Egg Candy recipe brings the joy of Easter to any season. While traditionally shaped as eggs, these candies can easily transform into balls or patties, making them a versatile treat for any occasion. With a creamy peanut butter and coconut filling coated in rich chocolate, each bite is a burst of flavor and texture. Whether you’re making them for Easter celebrations or simply indulging in a sweet craving, these candies are sure to be a hit!
Recipe Category: Candy
Keywords: Dessert, Less than 60 Minutes, For Large Groups, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 353.2
- Fat Content: 20.4g
- Saturated Fat Content: 13.9g
- Cholesterol Content: 17.6mg
- Sodium Content: 70.3mg
- Carbohydrate Content: 43.8g
- Fiber Content: 3.2g
- Sugar Content: 39.3g
- Protein Content: 3.1g
Ingredients:
- 5 cups confectioners’ sugar
- 3/4 cup butter
- 1/2 cup heavy cream
- 1 1/2 cups peanut butter
- 2 cups shredded coconut
- 2 cups chocolate chips
- 4 tablespoons wax (for coating)
Instructions:
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In a large mixing bowl, combine the confectioners’ sugar, butter, peanut butter, and shredded coconut. Mix until well blended.
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Gradually add the heavy cream to the mixture, stirring continuously, until the mixture reaches a consistency that will hold its shape when squeezed in your fist. This may require slightly more or less cream depending on the humidity and other factors, so add it slowly.
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Once the mixture is ready, form it into approximately 60 small “eggs” by rolling it between your palms. Place the formed eggs on a baking sheet lined with parchment paper.
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In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips and wax together, stirring until smooth. The wax helps to give the chocolate coating a shiny finish and helps it to harden more quickly.
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Using a fork or a candy dipper, carefully dip each egg into the melted chocolate, ensuring it is completely coated. Allow any excess chocolate to drip off before placing the coated eggs back onto the parchment-lined baking sheet.
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If desired, insert small bamboo skewers into the bottom of each egg at a slight angle to create a handle for easier dipping and to allow the excess chocolate to drip off without pooling around the base of the egg.
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Once all the eggs are coated, transfer the baking sheet to the refrigerator to allow the chocolate coating to set completely. This usually takes about 30 minutes to an hour.
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Once the chocolate has hardened, carefully remove the skewers (if using) and transfer the eggs to an airtight container for storage. These homemade Easter egg candies can be stored at room temperature for up to a week, although they are best enjoyed within a few days of making.
Tips:
- To customize your homemade Easter egg candies, try using different types of chocolate for the coating, such as milk chocolate, dark chocolate, or white chocolate.
- For added texture and flavor, you can roll the formed eggs in chopped nuts, sprinkles, or crushed cookies before dipping them in chocolate.
- If you prefer a smoother filling, you can pulse the shredded coconut in a food processor before adding it to the mixture.
- Get creative with your decorations! Drizzle melted chocolate in a contrasting color over the hardened chocolate coating, or use edible gold or silver dust for an elegant touch.
- These candies make a wonderful homemade gift for friends and family. Package them in decorative boxes or bags tied with ribbon for a thoughtful and delicious treat.
