Easter eggs candies
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Jo Ferry cmsj69b | ||
| 1 | pounds | Confectioners sugar |
| 2 | tablespoons | Water |
| 1 | tablespoon | Light corn syrup |
| 1 | tablespoon | Butter; softened |
| 8 | Squares semi-sweet chocolate | |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Almond extract |
| 1 | pinch | Cream of tartar |
| 1⅓ | cup | Flaked coconut |
Directions
CHOCOLATE COATING
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool alittle and then frost the eggs.