Best 3 Candy Easter Egg Recipes

CANDY-FILLED CHOCOLATE EASTER EGG

Steps:

• Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes.
• Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
• Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes.
• Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
• Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes.
• Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve.
• Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.

CANDY EASTER EGG RECIPE

Steps:

• Soak the Gum Tragacanth in only 1/4 cup of the water overnight.
• Sift the icing sugar into a large bowl and set aside until required.
• Put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees Farenheight, stirring all the time.
• Remove from stove and cool a little. Approx 1-2 mins or mixture will start to set.
• Soak the gelatine in the remaining 1 cup of water and add to cooled mixture. If glucose mix is starting to set, reheat again until melted and mix through together.
• Beat the two egg whites until stiff and set aside.
• Add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. Mixture will appear rather dry, don't be concerned as extra water can be added later.
• Strain the Gum Tragacanth and add to icing mixture.
• Add the beaten egg whites and the mix through.
• Add extra water a little at a time as too much will make the mixture soggy. Once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
• If the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
• Once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
• If desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured Easter Eggs.
• When eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.

DEVILED EGG EASTER CANDY RECIPE

Steps:

• 1. Melt white Wilton Melts and spoon into egg-shaped mold.
• 2. Melt a few yellow melts and add rice krispies for texture. This will be the "yolk".
• 3. Put a dollop of yellow yolk mixture onto white egg to resemble a deviled egg.
• 4. Sprinkle a tiny bit of red Christmas sugar on yellow to look like paprika.
• 5. I serve them in a deviled eggs dish or put a tiny bit of Easter grass into a paper cupcake holder.
• 6. Immediately put in the freezer for about 5 to 10 minutes to harden. Many times I have used white almond bark (from Walmart) and it works just fine. Just a hint of yellow food coloring.