Candy Easter Eggs Recipe

5 1 2
Candy Easter Eggs Recipe
Candy Easter Eggs Recipe photo by Taste of Home
Publisher Photo

Candy Easter Eggs Recipe

Read Reviews
5 1 2
Publisher Photo
I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. —Theresa Stewart Melfort, Saskatchewan
Recommended: Homemade Easter Candy
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup cold mashed potatoes (prepared without added milk and butter)
  • 2 pounds confectioners' sugar
  • 1-1/2 cups flaked coconut
  • 1 teaspoon vanilla extract
  • 1 pound dark chocolate candy coating
  • Colored sprinkles

Directions

In a mixing bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours.
In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Yield: 9 dozen.
Originally published as Candy Easter Eggs in Reminisce March/April 2005, p49

Nutritional Facts

3 each: 207 calories, 8g fat (6g saturated fat), 7mg cholesterol, 37mg sodium, 36g carbohydrate (33g sugars, 1g fiber), 0 protein.

  • 1/2 cup butter, softened
  • 1/2 cup cold mashed potatoes (prepared without added milk and butter)
  • 2 pounds confectioners' sugar
  • 1-1/2 cups flaked coconut
  • 1 teaspoon vanilla extract
  • 1 pound dark chocolate candy coating
  • Colored sprinkles
  1. In a mixing bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours.
  2. In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator. Yield: 9 dozen.
Originally published as Candy Easter Eggs in Reminisce March/April 2005, p49

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saw-whet User ID: 2849135 207131
Reviewed Apr. 7, 2008

"easy to make and very good."

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