Candy Easter Eggs

Our first guest recipe from fellow blogger Cecilotta. 

And a picture to help put things into perspective. 

If we were really lucky at Easter-time our mom would make these eggs for us. They are fun to give away, and especially fun to eat, and they look nice on the table while drooling children wait to slice them.

While a little time consuming to make, they really are not hard at all and well worth the effort. Especially if you have people in your house with allergies, you can make sure these are safe to eat.

With Easter only a little over a month now is a great time to start getting ideas together to celebrate.

4 c. white sugar

1 c. corn syrup

1 c. water

1/3 c. - 3 oz (about 3) egg white

(Make sure there isn't ANY yolk in the white or they wont beat right)

Orange - Peanut Butter - 1 c. creamy peanut butter

Blue - Chocolate Nut - 3/4 c. dark chocolate melted + 1 c. walnuts, chopped

White - Coconut - 1 c. flaked coconut
1/4 - 1/4 c. melted white chocolate
Splash of coconut extract

Yellow - Maple Nut - 1 Tbsp. real maple extract + 1 c. walnuts, chopped

Pink - Fruit and Nut - 1 c. candied fruit + 1 c. walnuts

Combine sugar, corn syrup, and water. Cook syrup to 261. Remove from heat, let stand until bubbles stop.

Meanwhile beat egg whites until stiff, but not dry. Slowly add, in a thin stream, sugar syrup and beat until gloss is gone. Fold in desired flavor. Shape into eggs, you can make them small or large. Let cool, chill.

Coat with chocolate by dipping the egg into melted chocolate and use your hands to coat. Place on a tray lined with wax paper, place a confection flower in to top to indicate what flavor it is. Let set up at room temperature and then chill to firm.