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    Coconut Creme Eggs


    Source of Recipe


    internet

    Recipe Introduction


    Candymaking is an exact science as well as an art. For best results, follow the recipe faithfully and do your best to find the ingredients by brand name. Makes 6 to 8 dozen eggs, depending on how you size them.

    Recipe Link: http://foodies.com



    Fondant centers:


    1/2 pound Parkay margarine (two sticks), softened
    one 14 ounce can Eagle Brand condensed milk
    2 teaspoons vanilla
    7 ounces (half a large bag) of Baker's sweetened shredded coconut OR, if you can find it, two 3 1/2 ounce cans coconut (canned is more moist than the bagged)
    3 1/2 pounds (one and a half large bags) confectioners' sugar
    food coloring
    Before beginning, choose a couple of cookie sheets or large pans that can later fit into your refrigerator unstacked. Line them with waxed paper and leave them ready and waiting by your work station. Then, thoroughly wash your hands.

    You may use an electric beater for the steps in this paragraph only. Beat margarine until fluffy in a huge bowl (a roaster or pasta pot works well). Slowly blend in condensed milk and vanilla. Beat in coconut. If using an electric beater, stop it now, lick the blades clean and put it away. Get out a sturdy spatula or killer wooden spoon.

    Have some confectioners' sugar on hand in case your fingers get too sticky to handle the filling. Beat, pummel, squish and otherwise incorporate the confectioners' sugar into the coconut mixture, a cupful at a time. Like bread dough, when you just think you can't knead it anymore, it will begin to take on the lovely texture of soft Playdough. If you'd like to color the fondant filling, follow the directions in the next paragraph. Otherwise, maul this candy filling until it can form a ball as smooth as a baby's bum. It will no longer be sticky. The confectioners' sugar will be fully incorporated.

    To add color, divide the fondant into hunks, one hunk per color. If you make one hunk yellow, you'll be able to fashion little round "yolks" around which you'll wrap a contrasting color (little children love to make the yolks!). Take a hunk, flatten it a bit with your fist, then add a few drops of food coloring. Wrap the fondant up around the drops so they don't leak all over your work area and then knead, knead, knead. The color will appear streaked until, suddenly, it becomes uniformly colored. The advantage to coloring the fondant is that it will give you extra incentive to work it to the perfect consistency.

    You may wish to sprinkle some of extra confectioners' sugar on the waxed paper lined baking sheets. Now, if your fondant truly feels like fresh Playdough, start tearing off small pieces of it and, rolling it between your palms, form eggs. Since the fondant is very rich, don't roll them much larger than a walnut in its shell. However, the size of the egg is not critical and certainly not worth worrying about especially if the kids are helping. Consider slicing some of the eggs in half to serve - this is a particularly pretty option if you choose to place a yellow "yolk" in the center. Place the formed eggs on the lined baking sheets.

    Refrigerate eggs for at least one hour before coating with chocolate or overnight.

    Prepare coating.



    Old-Fashioned Chocolate Coating:
    We tested the new-fangled chocolate microwave fruit dip - thumbs down. Twelve ounces of Baker's Bittersweet Squares with 2 teaspoons vegetable or peanut oil is passable (more oil if the liquid is too thick). But for a better sheen and a perfect taste contrast to the coconut filling, take the trouble to make this unsweetened coating. Find the Gulf Seal wax in the canning section of the supermarket next to the pectin and Mason jar lids.

    Melt together (See Tips page on methods of melting and coating):

    12 ounces (= 12 squares = 1 1/2 boxes) Baker's unsweetened chocolate
    a few thin shavings of Gulf Seal canning wax (use a paring knife or the large holes on a cheese grater)
    Drop the eggs into the melted chocolate and gently roll with a long-handled two-pronged meat fork or fondue fork (again, see Tips page) until coated. Extract the dipped egg with the fork by lifting, not piercing. Using the fork tines as a cradle for the egg, balance the fork on the sides of the bowl and let the excess chocolate drain back into the bowl. (This extra care prevents the candy from forming a pool of chocolate when placed on the waxed paper.) With a quick flip of the wrist, drop the coated candy onto the waxed paper. Let chocolate coating set until firm and dry. You may refrigerate to speed the process. All chocolate, including your chocolate eggs, store best in a cool, dark place. If you don't have such a place, store them loosely covered in the refrigerator. Before serving, leave them out uncovered (to reduce condensation) to reach room temperature. Like cheese, the candy will be softer, creamier and tastier if allowed to reach room temperature before eating. Please note that the ivory filling turns snowy white as it hardens. It's miraculous! And no, we didn't err. There is no sugar in the Old-Fashioned Chocolate Coating. Trust us on this one. Spirited egg makers may wish to decorate finished eggs with decorator's icing


 

 

 


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