How to Make Cherry Nut Easter Eggs

For many families, Easter is a time of tradition and, for many people, those traditions include foods that are made and eaten year after year. One of the most popular traditional Easter candies is cherry nut Easter eggs. There are a variety of different ways to make them, all using different ingredients, but the common factor is that they are all delicious!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup semi-sweet chocolate chips (Chocolate cherry nut creams)
• 1/3 cup evaporated milk (Chocolate cherry nut creams)
• 1 1/2 cups confectioner's sugar (Chocolate cherry nut creams)
• 1/3 cup chopped nuts (Chocolate cherry nut creams)
• 1/3 cup chopped maraschino cherries (Chocolate cherry nut creams)
• Dipping chocolate (Chocolate cherry nut creams)
• Paraffin wax--optional (Chocolate cherry nut creams)
• 2 1/4 cups sugar (Fruit and nut Easter eggs)
• 1 cup light corn syrup (Fruit and nut Easter eggs)
• 3/4 cup water (Fruit and nut Easter eggs)
• 1/2 pound marshmallow creme (Fruit and nut Easter eggs)
• 1/2 cup shortening (Fruit and nut Easter eggs)
• 1/4 cup powdered sugar (Fruit and nut Easter eggs)
• 2 cups candied fruit (Fruit and nut Easter eggs)
• 1/4 cup walnuts (Fruit and nut Easter eggs)
• Dipping chocolate (Fruit and nut Easter eggs)
• Saucepan
• Wax paper
• Candy thermometer

Make Chocolate Cherry Nut Creams

1. Chop 1/3 cup walnuts and 1/3 cup maraschino cherries into fine pieces. Make sure to drain the cherries thoroughly, as the liquid from the cherries can make it difficult for the candy to set.

2. Place 1 cup of semisweet chocolate chips and 1/3 cup evaporated milk in a heavy saucepan. Melt them together over a low-heat burner, stirring frequently so the mixture doesn't stick to the bottom of the pan.

3. Remove the pan from the burner and add 1 1/2 cups confectioner's sugar to the mixture.

4. Stir in the sugar and add the chopped walnuts and chopped maraschino cherries to the pan.

5. Mix until the walnuts and cherries are completely coated in chocolate and chill the mixture until you can comfortably handle it with your bare hands.

6. Shape the cream into balls, each about 1 inch in diameter. Melt the dipping chocolate over low heat. You may add paraffin wax to make it less likely to melt in your hands.

7. Dip the balls in chocolate, place on wax paper to set and then refrigerate them until you are ready to eat them!

Make Fruit and Nut Easter Eggs

8. Prepare your ingredients by melting 1/2 cup of shortening and chopping the candied fruit and walnuts. You will need 1/4 cup of chopped walnuts and approximately 2 cups of candied fruit. Any type of fruit will do, but cherries and pineapple work best.

9. Combine 2 1/4 cups of granulated sugar, 1 cup of light corn syrup and 3/4 cup of hot water in a heavy saucepan.

10. Heat the combination over a medium-high burner and immerse a candy thermometer in the mixture. Make sure the tip is completely covered but not on the bottom of the pan.

11. Cook the mixture until the thermometer reads between 250 and 260 degrees F. Remove from the heat.

12. Add 1/2 lb. of marshmallow creme and stir until the mixture is almost firm.

13. Pour in the melted shortening, candied fruit and walnuts along with 1/4 cup of confectioner's sugar. Mix them completely.

14. Shape the mixture into small balls and dip them in the melted dipping chocolate. Let them cool on a sheet of waxed paper.

Tips & Warnings

• You can purchase dipping chocolate at most candy-making supply stores.