MOUNDS Coconut Cream
Eggs
6
TBSP Butter, melted 3 ¼
cups (10 oz pkg) MOUNDS
1/3 cup light corn syrup
Sweetened Coconut Flakes**
2 tsp vanilla extract Additional
powdered sugar
½ tsp salt HERSHEY'S
"Simply Stirred"
3 ½ cup (1 lb) powdered sugar
Chocolate Coating
In
large bowl, stir together butter,
corn syrup, vanilla and
salt. Gradually add
powdered sugar and coconut,
beating until blended.
Sprinkle about 1 tablespoon
additional sugar on flat
surface. Spoon coconut
mixture onto prepared surface,
knead about 5 minutes.
Using 1-1½ teaspoons mixture for
each candy, shape into egg
shape. Place on wax paper
covered tray. Refrigerate 1
to 2 hours before dipping into
chocolate coating. After
coating, loosely cover.
Store in cool, dry place.
About 40 candies.
**
Peanut
Butter Eggs:
Omit coconut flakes. Add
1-1½ cups REESE'S Creamy Peanut
Butter. Proceed as directed
above.
HERSHEY'S Simply
Stirred Chocolate Coating
2
(8 oz.) boxes HERSHEY'S
Semi-Sweet Chocolate, Broken into
pieces
3 TBSP plus 1-1½ teaspoons
shortening (not butter, margarine
or oil)
Cover
cookie sheet with wax paper, set
aside. Place chocolate and
shortening in 2½ quart glass
bowl. Place bowl in larger
bowl of very warm--not hot--water
(100°-110°F) that reaches
halfway up outside of bowl with
chocolate. Don't let even
one drop of water mix with
chocolate! Stir mixture
constantly with rubber scraper
until chocolate is completely
melted and mixture is
smooth. This process is not
difficult, but it does take
time. Don't rush it!
It will take about 20 minutes to
melt the chocolate. If
water begins to cool, pour out
and add more warm water.
Remove bowl from water. Set
one chilled candy center on tines
of a fork. Completely dip
center into coating. Gently
tap fork on side of bowl to
remove excess coating.
Carefully remove candy from fork
onto prepared cookie sheet.
Repeat with remaining
centers. Enough coating for
about 4 dozen coconut cream
eggs. (If
chocolate becomes too thick,
return bowl to warm water and
stir until chocolate reaches
desired consistency.)