Old Fashioned Easter Egg Candy is a nostalgic treat that combines creamy richness with a delightful crunch. Each bite offers a perfect balance of smooth chocolate and sweet, chewy centers, making it irresistible for all ages. With just 30 minutes of prep and an hour of chilling, these homemade candies are surprisingly simple to create.
The rich flavors of cocoa and vanilla meld beautifully, while the subtle hint of butter adds a luxurious finish. Perfect for Easter celebrations or as a thoughtful gift, these candies are sure to bring joy to every occasion.
These Easter egg candies are not only delicious but also a feast for the senses. The glossy chocolate coating gives way to a soft, chewy interior that’s packed with flavor. Each piece is a small indulgence, offering a satisfying texture and a burst of sweetness. With 25 servings, there’s plenty to share or savor over time.
The recipe’s straightforward steps make it accessible, while the result feels truly special. Whether you’re a seasoned baker or a beginner, these candies are a delightful way to celebrate the season with a touch of homemade charm.
Ingredients for Old Fashioned Easter Egg Candy
- ½ cup (115 g) plain mashed potatoes, completely cooled (ensure no lumps and cooled to room temperature)
- ½ cup (1 stick / 113 g) unsalted butter, softened (use room temperature butter for easy mixing)
- ¼ teaspoon table salt
- 5 cups (625 g) powdered sugar, plus additional as needed (sift for smoother texture)
- 2 teaspoons vanilla extract
- 12 oz (340 g) chocolate bars, coarsely chopped (Ghirardelli 65% dark chocolate recommended; see note for chocolate chip substitution)
Step-by-Step Instructions
- In a mixing bowl, combine mashed potatoes, butter, salt, and 1 cup (125 g) powdered sugar. Use an electric mixer or stand mixer (with paddle attachment) to mix until completely smooth.
- With the mixer on low speed, add the remaining powdered sugar, 1 cup (125 g) at a time, until fully incorporated.
- Stir in vanilla extract. Check the consistency: the batter should be cohesive and sticky but not runny. If too runny, add more powdered sugar, 1 tablespoon at a time, until the desired consistency is reached.
- Cover the mixture and refrigerate for at least 1 hour to firm up.
- Once chilled, scoop 1 ½ tablespoons of dough and roll it between your hands into an egg shape. If the dough is sticky, chill longer or dust your hands with powdered sugar. Place the shaped eggs on a wax-paper-lined cookie tray and return to the refrigerator.
- Melt the chopped chocolate in a double boiler over simmering water, stirring constantly until smooth. (Alternatively, microwave in 30-second intervals, stirring between each, until melted.)
- Remove the eggs from the refrigerator. Dip a fork into the melted chocolate, place an egg on the tines, and use a spoon to drizzle chocolate over it until fully coated. Slide the coated egg back onto the baking sheet.
- Allow the chocolate to harden at room temperature or refrigerate until set. Enjoy your homemade Easter egg candy!
Serving Suggestions for Easter Egg Candy
These festive Easter Egg Candies make a delightful treat for Easter gatherings. Arrange them on a platter with colorful shredded paper or edible grass for a decorative touch. Pair them with other Easter-themed desserts like cupcakes or cookies for a fun dessert table. They also make lovely gifts when placed in small boxes tied with ribbon. _Pro tip_: Add a sprinkle of edible glitter or colorful sugar before the chocolate sets for an extra festive look!
Storage and Reheating Tips
Store your Easter Egg Candies in an airtight container in the refrigerator for up to 5 days. If you’d like to prepare them in advance, you can make the dough and refrigerate it for up to 2 days before shaping and coating. For longer storage, freeze the coated candies in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving. _Note_: Avoid leaving them at room temperature for too long, as the chocolate coating may soften.
Recipe Variations to Try
Get creative with this recipe by swapping out the dark chocolate for milk chocolate or white chocolate for a different flavor profile. You can also add a drop of peppermint extract or orange zest to the filling for a unique twist. For a nutty surprise, roll the filling around a whole almond or hazelnut before dipping. These variations are perfect for tailoring the recipe to your personal preferences or for experimenting with new flavors.
Equipment Guidance for Success
Using a stand mixer with a paddle attachment makes mixing the dough much easier, but a hand mixer works just as well. For the chocolate coating, a double boiler is ideal for smooth melting, but you can also use a heatproof bowl over a saucepan of simmering water. If you’re short on time, melt the chocolate in the microwave in 20-second intervals, stirring between each. _Pro tip_: Keep a silicone baking mat or parchment paper on hand for easy cleanup when dipping!
Common Questions Answered
Can I use instant mashed potatoes?
Yes, but ensure they’re cooled completely and have no added flavors or spices.
Why is my dough sticky?
If the dough is too sticky, it may need more powdered sugar or additional chilling time. Dust your hands with powdered sugar to make rolling easier.
What if I don’t have a double boiler?
Simply use a heatproof bowl over a pot of simmering water—it works just as well! These tips should help you troubleshoot any issues and ensure your candies turn out perfectly.
Old Fashioned Easter Egg Candy
Ingredients
- ½ cup plain mashed potatoes, completely cooled see note
- ½ cup unsalted butter, softened
- ¼ teaspoon table salt
- 5 cups powdered sugar, plus additional as needed
- 2 teaspoons vanilla extract
- 12 oz chocolate bars, coarsely chopped I like to use Ghirardelli 65% dark chocolate, see note if using chocolate chips
Instructions
- Using an electric mixer or stand mixer (with paddle attachment), stir together mashed potatoes, butter, salt and 1 cup (125g) powdered sugar until completely combined.
- With mixer on low-speed, add in remaining sugar, 1 cup (125g) at a time.
- Stir in vanilla extract and check the consistency of the batter. It should be cohesive and will be sticky at this point but should not be runny/separating. If it is runny, add additional powdered sugar as needed.
- Cover and refrigerate filling for at least 1 hour.
- Once chilled, scoop dough by 1 ½ Tablespoon and roll between your hands into egg shape. Place eggs on wax-paper lined cookie tray. If dough is still sticky, chill for longer or dust your hands with powdered sugar before rolling.
- Return eggs to the refrigerator while you prepare the chocolate coating.
- Place chopped chocolate in a double boiler (see note to microwave instead) over simmering water and stir constantly until melted.
- Remove eggs from the refrigerator. Dip a fork in chocolate then place the egg on the tines of the fork. Use a spoon to drizzle chocolate all over the egg until coated, then slide back onto the baking sheet to allow the chocolate to harden before enjoying.
- Return eggs to the refrigerator and refrigerate until chocolate coating has hardened.