Make Easter celebrations even more special by making homemade Easter candy to tuck into those beautiful baskets. Imagine the delight when the Easter baskets are finally found and not only are they brimming with goodies, but the goodies are homemade treats made out of the finest ingredients.
Make delectable and beautiful Easter eggs out of cream cheese and shredded coconut. Combine 3 oz. cream cheese, 1/2 tsp. vanilla and 2 cups powdered sugar with a mixer. Carefully add 1 more cup of powdered sugar and mix just until the sugar is incorporated. Add 1 cup shredded coconut, a pinch of salt and 1/3 cup of any kind of chopped nuts. Mix everything well and check the consistency. It should not be dry, but it should be firm enough to shape into eggs.
Scoop out small spoonfuls and shape them into egg-shaped forms. Place these onto a foil-lined baking sheet. Chill the eggs and melt 1 lb. of chocolate candy coating in the microwave. Dip each egg into the melted chocolate and put back on the baking sheets. Chill for at least 30 minutes to harden the coating. Keep refrigerated.
Make simple and delicious mint candies that will be the hit of any Easter basket. Combine 3 oz. softened cream cheese and 2 tbsp. softened butter with a mixer until fluffy. Add 3 1/2 cups powdered sugar, 1/2 tsp. lemon juice and 1/2 tsp. peppermint extract. Mix for three to four minutes until smooth and creamy.
Divide the mixture for coloring purposes and add a few drops of food coloring to each portion. Knead in the food coloring to incorporate it, wrap in plastic wrap and chill for one hour.
Remove the dough from the refrigerator in small amounts to roll it out. Dust a work surface with powdered sugar, and roll the dough into whatever shapes are desired, such as twisted ropes, small discs or round balls. Cover loosely with waxed paper and allow to sit at room temperature for at least eight hours before serving.
Milk Chocolate Molds
Melt squares of sweetened milk chocolate in the microwave. Watch the melting process carefully to prevent burning the chocolate. Place candy molds onto a parchment-lined baking sheet and pour the melted chocolate into the molds. Tap the poured chocolate lightly so air bubbles rise to the top. Chill the chocolate molds in the refrigerator for several hours until they are solidly set. Pop the chocolate from the molds and keep refrigerated until ready to serve.