Easter egg recipes for holiday

Recipe finder

March 27, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Shanna Cohen of Baltimore had written to ask us to reprint the candy Easter egg recipe we made last year. The recipe makes 25 to 30 candy eggs about the size of regular eggs.

Coating chocolate, also known as coveture chocolate or coating chocolate, is available at candy making and cake decorating stores. Do not use regular chocolate because it will form ugly white streaks when it sets.

Peanut Butter Eggs

1/2 pound butter (2 sticks) softened

2 1/2 cups smooth or chunky peanut butter (that's most of a 1 pound 12 ounce jar or half of a 2 pound 8-ounce jar)

1 1/2 boxes confectioners sugar

1 1/2 pounds coating chocolate

Cream butter in the bowl of an electric mixer. Add peanut butter and mix well. Gradually add sugar, adding more or less to make an easily-shaped dough. Mix well.

Knead dough for a few minutes, either by hand or by using the kneading attachment on your electric mixer.

At this stage, dough can be refrigerated or used immediately. Dough can also be frozen for up to one week but most be defrosted before using.

Shape dough (either at room temperature or straight from the refrigerator) into egg shapes and place on waxed paper.

Melt just a little chocolate at a time. It can be melted in a double boiler or in a microwave. Watch chocolate carefully so that it doesn't burn. Do not get as much as one drop of water in the chocolate or it will not coat properly.

If using a microwave, you can melt the chocolate in the dish (microwave safe of course) that you will use to dip the eggs.

The dish should be shallow but wide enough so that the egg fits comfortably and can be rolled easily. (I found that a small one-cup size souffle dish worked perfectly.)

Place one of the eggs into the chocolate. Carefully turn it over with a fork. When coated, slide tins of fork under egg and lift gently. Try not to stab the egg with the fork. Let as much of the chocolate drain away as possible. Place egg on a sheet of waxed paper until set. If the surface of the egg gets marred spoon a little melted chocolate over it.

Using a shape knife, cut away any chocolate that has puddled at the bottom of the egg. If you try and snap off the excess chocolate you might crack the egg's finish.

Store at room temperature in air-tight container between sheets of waxed paper.

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