Difference between revisions of "Candy Easter Eggs"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 26: | Line 26: | ||
* 1 pkg. (12 oz) [[chocolate chips]] | * 1 pkg. (12 oz) [[chocolate chips]] | ||
| − | == | + | == Procedures == |
# Bring to a 254 °F boil, cook ½ minute. | # Bring to a 254 °F boil, cook ½ minute. | ||
# Meantime, beat 2 egg whites until stiff. | # Meantime, beat 2 egg whites until stiff. | ||
| Line 42: | Line 42: | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Karo Recipes]] | [[Category:Karo Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Cherry juice Recipes]] | [[Category:Cherry juice Recipes]] | ||
Latest revision as of 09:56, 15 July 2012
Description
These are good and they will disappear quickly. Makes 13 small eggs or 2 (1 pound) eggs or 3 small.
- Contributed by World Recipes Y-Group
Ingredients
- 3 cups sugar
- ¾ cup white Karo syrup
- ¾ cup water
- 2 egg whites
Cherry eggs
- ½ tablespoon cherry juice
Fruit and Nut eggs
- 1 tablespoon vanilla
Coconut eggs
Maple eggs
- ½ tablespoon maple syrup
Chocolate coating
- 1 can Eagle brand milk
- 1 pkg. (12 oz) chocolate chips
Procedures
- Bring to a 254 °F boil, cook ½ minute.
- Meantime, beat 2 egg whites until stiff.
- Add boiled mixture, slow and beat until stiff and up in beaters.
- Add flavoring depending on desired eggs: see Cherry eggs, Fruit and Nut eggs, Coconut eggs or Maple eggs
- Then beat by hand until gloss is gone and holds to spoon.
- Add: drained cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same eggs; coconut (flaked) for coconut eggs.
Chocolate coating
- Melt in double boiler.
- Ice as a cake.
