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Easter Egg Candies
Ingredients
1 lb confectioner’s sugar
2 tablespoons water
1 tablespoon light corn syrup
1 tablespoon butter; softened
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon almond extract
1 pinch cream of tartar
1 ⅓ cups flaked coconut
Chocolate Coating:
8 squares semi-sweet chocolate
Details
Serves: 5
Method
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 a little and then frost the Easter eggs.
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