1 hr 50 mins
1 hr 30 mins
My Grandmother has made these as long as I can remember. Was given the recipe when I got married. They are very good.
My Private Note
Units: US | Metric
- 1 cup peanut butter
- 1Bring sugar, water, and Karo syrup to a boil.
- 2While that is heating, beat egg white until it is stiff and peaks.
- 3Once syrup reaches a rolling boil, remove one cup and continue boiling the remaining syrup to 'Hard Crack' stage.
- 4Beat the one cup into egg white slowly and steadily until it thickens.
- 5Add Peanut Butter, mix thoroughly.
- 6Once the remaining syrup reaches 'Hard Crack', remove from heat and beat slowly and steadily into the eggwhite/syrup/peanut butter mixture.
- 7Cool until it is easily handled.
- 8Form into the shape of an egg (kneading is necessary as it will get a crumbly texture as it cools). knead it until it is smooth and form in the shape of an egg.
- 9Once cooled completely, cover with melted chocolate. Can be decorated with icing if desired.
- 10Makes about 15 palm sized eggs. Great gifts for Teachers, bus drivers, co-workers, etc --.
Browse Our Top Candy Recipes
Nutritional Facts for Homemade Easter Eggs
Serving Size: 1 (85 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 357.6
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 103.9 mg
- Total Carbohydrate 64.0 g
- Dietary Fiber 1.2 g
- Sugars 55.3 g
- Protein 5.6 g