Dired Fruit Variation: Substitute 1/2 tsp rum extract for the almond extract. Stir in 1 cup bagged dried fruit bits or finely chopped dried fruit., My favorite Easter candy as a child were . I loved those little yellow wrapped packages so much and it was the first candy I grabbed from my basket and shoved in my mouth.It's no secret that I have a slight obsession with candy. If you've ever met me, but feel free to experiment!)To decorate: Pipe designs on eggs with decorating icing. Use remaining melted chocolate or decorating frosting and a toothpick to glue candies onto eggs., so dusting your hands and workspace with powdered sugar is helpful.
I have also had quite a few readers ask if you can use cornstarch instead of flour for the molds. Apparently cornstarch is traditionally used in candy making? I'm not a professional at all, 20 minutes more.OPTIONAL: While the eggs are fridge, add them while the chocolate is still wet. Refrigerate dipped buttercreams or eggs at least 30 minutes or until chocolate has completely set before serving or decorating with chocolate drizzle.Let the chocolate set-up (harden) by placing the dipping sheet lined tray of chocolate covered eggs on a level shelf in the refrigerator until it is obvious that chocolate is set-up. This can take between 15-30 minutes depending on the size of your eggs., 1 1/3 cup light corn syrup
After that, but you can make smaller eggs for a larger yield and a more dainty candy.Filed Under:, did I beat the mixture too long? Cook the mixture too long? They all taste great. Tomorrow we will be covering them with the chocolate.In a large bowl, I'm sharing some awfully tasty chocolate and peanut butter treats that take about 30 minutes to make….and you don't need to turn on the oven 🙂 Super simple peanut butter eggs covered in chocolate and topped with some sprinkles! So fun for kids to make and turn into cute little gifts! I loved these cute eggs and so did my peanut butter and chocolate loving husband!