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Chef's Corner Every Cook's favorite place! Post your recipes, share your cooking tips and ideas, etc.


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  #1  
Old 03-28-2009, 06:22 PM
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rgcraig rgcraig is offline
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Makin' Candy Easter Eggs

I use to make these all the time and haven't in a few years. Several people have asked me about them, so I decided to make some this weekend.

We've made them at church before and made a lot of $$'s!

Buttercream eggs before the white chocolate!


White chocolate dipped and decorated:


Peanut Butter & Buttercream:


A little green paper grass and all wrapped up ready to sell:


All bagged up - ready to tie and take to work Monday:
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Old 03-28-2009, 06:33 PM
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Re: Makin' Candy Easter Eggs

Please post your recipe!
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Old 03-28-2009, 06:41 PM
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Re: Makin' Candy Easter Eggs

Peanut Butter Eggs

2 sticks butter - room temp
1 jar peanut butter
Cream together - add powdered sugar (about 1 1/2 to 1 3/4 lbs) until firm consistency - should be creamy, but firm without crumbling.

Form in the shape of a egg - place on cookie sheet and put in freezer for a short time or fridge for one hour.

Melt 4 - 5 oz. Hershey bar's with 1/2 stick of paraffin in a double broiler. Use a long two-prong fork and roll in chocolate, place on waxed paper to dry. Decorate as creatively as you desire. Yield 24

Buttercream eggs
2 stick butter - room temp
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Almost two pounds of powdered sugar - make firm, but not crumbly.

If you get either too stiff just add a little more butter to soften up so it's not crumbly.

Place in fridge to firm up. Melt one bag of white chocolate chips and 1/2 stick of paraffin. Dip. Yield 12
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Old 03-28-2009, 08:08 PM
LadyCoonskinner LadyCoonskinner is offline
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Re: Makin' Candy Easter Eggs

Ok, I'm about to have a cow......my brain is working overtime......I know, I need to be careful I might hurt myself.....

Do you need actual butter or can you use blue bonnet, and if you use butter down you use salted or unsalted?
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Old 03-28-2009, 08:19 PM
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Re: Makin' Candy Easter Eggs

Quote:
Originally Posted by LadyCoonskinner View Post
Ok, I'm about to have a cow......my brain is working overtime......I know, I need to be careful I might hurt myself.....

Do you need actual butter or can you use blue bonnet, and if you use butter down you use salted or unsalted?
Best to use butter. Margarine contains too much water.

I use unsalted. If you have a Aldi's the supplies are less expensive there (they don't have the Hershey bars).

We have made good money making these for church.

My parent's church makes them larger than this and take orders to personalize them and sell them for $5.

I sell these for $1
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Old 03-28-2009, 08:25 PM
LadyCoonskinner LadyCoonskinner is offline
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Re: Makin' Candy Easter Eggs

Ok. Another question....what it do if you used the almond bark to dip them in insead of choc chips and parafin?
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Old 03-28-2009, 08:25 PM
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Re: Makin' Candy Easter Eggs

Those sound wonderful and look so cool! I'd like to make those with my kids. Thanks for the recipe!

(btw - we have the same countertop )
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Old 03-28-2009, 08:25 PM
LadyCoonskinner LadyCoonskinner is offline
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Re: Makin' Candy Easter Eggs

BRB
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Old 03-28-2009, 09:24 PM
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Re: Makin' Candy Easter Eggs

Quote:
Originally Posted by LadyCoonskinner View Post
Ok. Another question....what it do if you used the almond bark to dip them in insead of choc chips and parafin?
It works too - just doesn't taste as good to me.

You can still add paraffin - - it will thin it some so that you have more. It doesn't have to be super thick to coat it.

Also, the long two-pronged fork - you don't stick that in the egg - - you use that to roll in the chocolate and then place under the egg and pull it out - - that way you don't have any holes in the egg.
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Old 03-28-2009, 09:48 PM
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Re: Makin' Candy Easter Eggs

LCS - if you are thinking about doing this in large quanities here's what a batch the size I made yields.

Peanut Butter - 22-24
Buttercream - 12

I doubled each and ended up with 45 peanut butter and 24 buttercream.

I made a ball and lay them all out so that they are equal in size, then I shape them.

The consistency should be like play dough.
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