Old Fashioned Easter Egg Candy
User Reviews
5
Old Fashioned Easter Egg Candy
Description
Old Fashioned Easter Egg Candy combines plain mashed potatoes with softened butter, a substantial amount of powdered sugar, salt, and vanilla extract to form a thick, cohesive dough. This is rolled into egg shapes, chilled, and dipped in melted dark chocolate, which contrasts the sweet, soft interior with a slightly firm exterior.
The mashed potatoes provide moisture without flavor interference, while the dark chocolate balances the candy's intense sweetness. The texture inside is sticky but holds shape after chilling. The chocolate coating can be melted on a stovetop double boiler or in the microwave with care to avoid burning.
This candy is a traditional sweet made in advance and stored in the refrigerator, where it keeps for at least one week. Variations include rolling the filling in cinnamon or incorporating peanut butter for a different flavor profile.
The notes recommend russet potatoes baked in the microwave for ease, ensuring they are unsalted and fully cooled to prevent melting the sugar. Dark chocolate is preferred to offset the candy's sweetness, and adding a bit of vegetable shortening or coconut oil can thin the chocolate for easier coating.
Ingredients
- ½ cup mashed potatoes see note, plain, completely cooled
- ½ cup (1 stick) butter softened, unsalted
- ¼ teaspoon table salt
- 5 cups powdered sugar plus additional as needed
- 2 teaspoons vanilla extract
- 12 oz chocolate coarsely chopped (I like to use Ghirardelli 65% dark chocolate, see note if using chocolate chips, bars
Instructions
- Using an electric mixer or stand mixer (with paddle attachment), stir together mashed potatoes, butter, salt and 1 cup (125g) powdered sugar until completely combined.
- With mixer on low-speed, add in remaining sugar, 1 cup (125g) at a time.
- Stir in vanilla extract and check the consistency of the batter. It should be cohesive and will be sticky at this point but should not be runny/separating. If it is runny, add additional powdered sugar as needed.
- Cover and refrigerate filling for at least 1 hour.
- Once chilled, scoop dough by 1 ½ Tablespoon and roll between your hands into egg shape. Place eggs on wax-paper lined cookie tray. If dough is still sticky, chill for longer or dust your hands with powdered sugar before rolling. Return eggs to the refrigerator while you prepare the chocolate coating
- Place chopped chocolate in a double boiler (see note to microwave instead) over simmering water and stir constantly until melted.
- Remove eggs from the refrigerator. Dip a fork in chocolte then place the egg on the tines of the fork. Use a spoon to drizzle chocolate all over the egg until coated, then slide back onto the baking sheet to allow the chocolate to harden before enjoying.
- Return eggs to the refrigerator and refrigerate until chocolate coating has hardened.
Notes
- Use unseasoned, fully cooled russet potatoes to avoid excess moisture.
- Bake potatoes in the microwave for about 4 minutes per side for quick preparation.
- Dark chocolate is recommended to balance sweetness; adding shortening or coconut oil can improve melting and coating.
- Store candies in an airtight container in the refrigerator for up to one week.
- Alternative variations include rolling the filling in cinnamon or peanut butter for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25eggs
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1easter egg candy | |
| Calories | 249kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 36mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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