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Easter Egg Candies Recipe

Easter Egg Candies Recipe photo by Taste of Home

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Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. —Gloria Jarrett, Loveland, Ohio

This recipe is:

Diabetic Friendly

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Easter Egg Candies Recipe

Prep: 1 hour + chilling

Yield: 48 Servings

60 60

Ingredients

1/2 cup butter, cubed
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1/2 cup milk
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 teaspoon maple flavoring
1/2 cup flaked coconut
1/2 teaspoon coconut extract
2 cups milk chocolate chips
2 teaspoons shortening

Directions

In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth.
Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm.
In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator. Yield: 4 dozen.

Nutritional Facts 1 each equals 119 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 51 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Originally published as Easter Egg Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p167

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Easter Egg Candies

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(1-1) of 1 reviews

Reviewed on Jan. 22, 2009 by Bratrattery

These are my husband's favorite candy! I make the entire batch maple and omit the walnuts. We usually freeze the filling, it's easier to work with. Washing your hands every few minutes helps, as does greasing your hands a little before handling the filling.