Post by Jay on Feb 27, 2004 10:35:32 GMT -6
COCONUT CREAM EGGS
6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cups (1 lb.) powdered sugar
3-1/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
Additional powdered sugar
SIMPLE CHOCOLATE COATING (recipe follows)
1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
2. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.
SIMPLE CHOCOLATE COATING
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine or oil)
1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl.
3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.
Time consuming,but sound's yummy !!
Jay
6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cups (1 lb.) powdered sugar
3-1/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
Additional powdered sugar
SIMPLE CHOCOLATE COATING (recipe follows)
1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
2. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.
SIMPLE CHOCOLATE COATING
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine or oil)
1. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl.
3. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.
Time consuming,but sound's yummy !!
Jay