Easter eggs candies

Yield: 5 servings

Measure 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

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.

Similar recipes