TO MAKE FILLED EGGS
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1. Your choice of filling - mine
2. Once you have the filling you
want, then you need the egg candy mold:
3. You will also need compound coating
chocolate - NO other type for molds! HERE
To make the eggs:
1. Put melted chocolate into the
egg mold cavities, tilt the mold so chocolate coats the shell. Invert over
wax paper, a cake rack
or prop with flexible cups (flex cup to remove - chocolate is re-usable).
Let excess chocolate drain out. When chocolate turns 'rubbery' looking
and is no longer shiny, turn the mold over and, using an ANGLED
(small one best) spatula, scrape off the drippings. You may need to
repeat this process if the walls need to be thicker.
2. Fill mold almost to the top with
your filling. Cover with melted chocolate, taking care to be sure there
aren't any holes uncovered.
TIP: A handy thing...use a 6 or
8 ounce squeeze bottle
for this. Melt chocolate and fill bottle, dump when finished. You can't
melt chocolate in these bottles!
3. Place in freezer to harden the
chocolate. May take 10-15 minutes. You can tell when the chocolate releases
from the mold by just looking at it underneath. Invert over towel for cushioning.
Decorate with 5x5 inch candy
These should fit into the smallest 1/4
pound egg box of your choice.
TIP: One flavor filling to one color
foil - codes them!
Cups w/ dry Fondant #1
18 oz Peanut
1/2 c Butter,
lb Dry candy fondant *
Mix all ingredients, shape into balls
and dip in coating chocolate or Coat candy mold with chocolate for a shell
and make fancy candies.
Source: newsletter Mar '89
Candy Fondant available
CREAMY PEANUT BUTTER FILLING... for filled candies
1 cup Peanut butter
Note: Make up one day ahead so it can
mellow and ripen. Combine ingredients in mixer bowl. Beat on medium until
well blended and creamy. Consistency is soft and creamy. This mixture should
be placed into a decorating bag, tip #12. Is too soft to form a ball. Melt
dipping chocolate. Make shells in candy mold cavities, pipe filling into
mold through decorating bag, tip #12, then cover and seal with chocolate.
Chill and un-mold. Will keep in cool dry place up to 3-4 weeks. Source:
I developed it.
NOTE: Add invertase if keeping longer
than 3 or weeks. It will help them not to dry out.
1/2 lb Butter or margarine
1 1/2 lb Dry candy fondant *
1/8 teaspoon Salt
14 oz Eagle brand milk (or less)
Candy Fondant available
Coconut Creams with or without the almond (Something
like the famous Almond Bar)
3/4 cup light corn syrup
In a small pan, heat the corn syrup
to quite hot, but do not boil. Then pour into bowl containing the coconut
and mix thoroughly with a spoon or spatula, cover with wax paper and set
aside for one hour so that the coconut will become well saturated with
the corn syrup. Wet hands and roll into balls. Excellent as a bon bon filling
or used in almond candy mold or candy bar mold. Nice to dip in white or
pink coating. For Valentine's Day, I dip white or pink, then drizzle on
red coating. NOTE: finely chopped nuts and/or almonds or cherries may be
added to this mixture for variety.
2 1/2 cup Dry Macaroon Coconut
* Dry Macaroon coconut available
2 T Plain gelatin
Soak gelatin in the cold water; set
aside. In a saucepan, combine warm water sugar and invert sugar. Heat,
but do not boil. When heated so that mixture just starts to bubble around
the edges, remove from stove. Pour into a large mixer bowl; add soaked
gelatin, corn syrup and vanilla slowly and whip till white and doubled
in bulk. Pour finished mixture into a buttered pan, or oiled candy molds,
ect. Let stand 24 hours, cut in squares. Ideas: Cut and roll in coconut,
dip shapes in chocolate, ect. To form bunnies and chicks, increase gelatin
to 3 1/2 tablespoons.
1/2 cup Cold Water
1/4 cup Warm water
1 1/4 cups Granulated sugar
3/4 cup Invert sugar
3/8 cup Light Karo
1/2 teas Vanilla
Shared by Margo
2 1/4 cup
of invert sugar, divided
4 1/2 tablespoon
dried egg whites
2 1/4 cup
light corn syrup
In a mixing
bowl, combine 1 1/8 cups of the invert sugar with the dried egg whites;
whip at low speed of electric mixer to blend. Set aside. In a saucepan,
combine remaining invert sugar & corn syrup. Heat to approximately
210'. Slowly add heated syrup to egg white mixture & beat on high until
light & very white. Add vanilla. Store in covered container & use
in any recipe calling for marshmallow cream. Makes appox. 3 1/2 quarts.
CENTER... the easy no-cook kind
Mix first 2 ingredients and let set
overnight < or for several hours > tightly covered. Add cream &
whip with heavy duty mixer or by hand. Divide dough into separate bowls.
<I divide into 3 different batches with 3 flavors>. Makes nice batch
of each. For each batch, add whatever color/flavor, etc. you like.
Below are some combinations:
Chocolate covered cherries < cream
type: > wrap creme center mix around a well drained maraschino cherry...
be sure the cherry is SEALED in the dough, chill & dip in chocolate
Be sure to dip as soon as removing from fridge. The acid in the cherry
causes it to cordial < liquefying > quickly.
Vanilla cremes: add vanilla to taste
Chocolate cremes: add melted dark chocolate
Mint center: add drops of peppermint
oil & green coloring.
Black Walnut center: add drops of black
walnut oil & black walnuts.
Peanut butter cremes: add smooth or
crunchy peanut butter.
Pineapple cremes: add drops of pineapple
oil, chopped candied pineapple & chopped pecans.
Jelly Filled: add fruit "flavored" jelly
into candy mold shell along with matching flavored oil with creme center.
Nut center: wrap creme center mix around
a nut meat as filling; dip in white/tinted, or milk chocolate.
OKAY - you want to make it from
scratch - this is easy!
...This one is more of a challenge and fun to do
4 tb margarine or butter
Combine butter, sugar, Coffee Rich,
Cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well
moistened. Place on high heat. Bring to boil then cover mixture for 2-3
minutes (to prevent sugar crystals from forming). Uncover & place thermometer
in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides
of pan. Cook to exactly 236 degrees.
5 cups sugar
1 cup Coffee Rich or Half &
1 cup cream (no sub!)
1/2 teas Cream of Tartar
Immediately pour out onto a marble
slab. When heat is no longer coming from the mass of candy... test it with
your finger tips or wrist... when the dents made with your fingers remain
for a little time instead of filling in immediately & candy is luke
warm, candy is ready to work. Work fondant with candy paddle until it sets
Allow it to rest 15 minutes, covered.
Then knead it until perfectly smooth. Like magic, the "crumbs will turn
to wonderful creamy candy! Form into a big ball, place on Saran wrap &
into a bowl that can be tightly sealed.
This fondant is best if kept a day
or so before using, but may be used right away.
Enjoy and Happy Easter! Dolores
HINTS: For stiffer fondant, cook
1-2 degrees more. Freezing makes it sticky.
* Marble slab available HERE