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.)

Quick Tips (from Fran Wheat)
When using parchment bags with various colors, label the side of the bag with the color for easy identification.
Use the metal cutting strips from waxed paper, foil, etc. to bend into shapes and make pattern presses for cake tops or sides.
You can use royal icing for decorations in place of cookies -- thicken the royal with powdered sugar until you can knead it like dough.  Rollout and cut with cookie cutter and let dry.  Dries quickly so you do need to work fast.
You can thicken buttercream with enough powdered sugar so it can be worked like dough -- Dust mold with cornstarch - press in buttercream and turn out of candy mold.

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