Recipe by Donna M.
For a request....I haven't tried this recipe. It is from an old Favorite Recipes Press cookbook. Prep time and cooking time are just a guess.
Top Review by Misti_Country_Girl
This is along the same lines as my grandmothers recipe. I do have a few alterations though. Increase sugar to 3 cups, maintain 1/2 cup Karo, increase water to 1 cup and decrease egg white to one. For the flavoring, I use 1 cup Peanut Butter. It makes a sweet, smooth peanut butter vs. a reese cup texture. It is necessary to knead it until smooth because as it cools it gets crumbly. This is a time consuming recipe but well worth the effort. from start to finish coating with chocolate i would guesstimate 2 hours or a little bit longer. I have been making these since i was in middleschool. Me and Grams Easter treat tradition. Thanks for posting...
- 2 cups sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup water
- 2 egg whites
- 1 jar candied cherry
- 3⁄4 cup coconut
- 1 cup chopped nuts
- semisweet chocolate (for dipping)
Directions See How It's Made
- Boil sugar, syrup and water to hard ball stage on candy thermometer.
- While this is cooking, beat egg whites until stiff.
- Pour syrup in a slow stream over beaten egg whites and beat until mixture begins to thicken.
- Add coconut, cherries and nuts.
- Cool slightly and form into egg shapes using confectioner's sugar to keep from sticking to the hands.
- When cold, dip in melted semi-sweet chocolate.
- (I would use a small amount of paraffin melted with the chocolate to help harden it).