Easter Candies

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Easter Egg Candies

  • 1 lb Confectioners sugar

  • 2 tb Water

  • 1 tb Light corn syrup

  • 1 tb Butter; softened

  • 1 ts Vanilla

  • 1/4 ts Salt

  • 1/4 ts Almond extract

  • 1 pn Cream of tartar

  • 1 1/3 c Flaked coconut

Chocolate Coating:

  • 8 Squares semi-sweet chocolate

Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. Add the coconut.

Shape into easter eggs.

Melt the chocolate in a double boiler over low heat. Cool and then frost the eggs.


Angel Food Candy

      1 c  Sugar
      1 c  Dark corn syrup
      1 tb Vinegar
      1 tb Baking soda
      1 lb Chocolate almond bark,
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook.

Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm.

Store candy tightly covered. Yield: 1-1/2 pounds

Easter Pecan Pralines

  • 2 c Heavy cream

  • 4 c Raw or brown sugar

  • 1 ts Vanilla

  • 2 c Pecan halves

  • 2 tb Butter

Generously butter a medium saucepan.

Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer).

Remove from heat and quickly beat in the butter.

The candy should lose its glossy color and become very cloudy.

Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined.

Remove the pralines from the paper before they have cooled completely or they'll be hard to remove.

Store in tightly sealed containers, with layers of waxed paper in between.


Chocolate Hay Stacks

  • 6 oz Pkg. chocolate chips

  • 6 oz Pkg. butterscotch chips

  • 2 ts Peanut butter

  • 1 c Cashew nuts

  • 4 1/2 c Crunchy Chinese noodles

In heavy pan, stir chocolate butterscotch chips, peanut butter, and cashews over low heat until melted. Remove from heat and add noodles.

Drop by teaspoons on waxed paper. Let cool.

No-Cook Easter Mints

1/3 c  Soft butter
    1/3 c  Light corn syrup
    1/2 ts Salt
             Food coloring (3 different colors)*
  3 1/2 c  Sifted confectioner sugar

*yellow, red, and green would be a good combination.
Measure the butter, corn syrup, salt, and sugar into a large bowl and mix well; when dough gets too stiff knead it with your hands.

Divide the dough into 3 portions and add a few drops of each color of food coloring to each portion.

Pinch off small pieces of the dough, roll into balls, and press lightly with a fork.

Fruit and Nut Easter Eggs


2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 lb. marshmallow creme
1/2 cup shortening, melted
1/4 cup confectioners' sugar
2 cups candied fruit (cherries and pineapple)
Dipping chocolate

How to Make Your Fruit and Nut Easter Eggs.
In a saucepan, cook sugar, syrup, and water to 265 degrees. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioners' sugar, candied fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs will keep 6 to 8 months. Makes 10 eggs.

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