Every year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for my parents to eat instead, transformed into cold little disks to snap between their teeth once I was out of sight. It was more a familial basket in that way.
But maple cream Easter eggs aren’t always easy to find now, even at Easter. Russel Stover’s makes some yummy ones with a whipped center, but the ones of my childhood were filled with a dense maple filling that resembled a kind of almost nougat. Searches for recipes that might replicate these candies all included nuts in the filling, which sounds delicious, of course, but wasn’t what I was seeking. After getting some inspiration from recipes for what’s known as butter cream eggs and which are, apparently, a really big thing at Easter, I thought I’d try a modified maple variety – and they did not disappoint!
These maple cream Easter eggs combine some of the very best things in life – sweetened condensed milk, butter, maple extract – along with confectioner’s sugar and a little bit of corn syrup to get a soft, pliable dough that can be easily shaped into eggs, balls, or rolled and cut out with a cookie cutter. I recommend going small on these. I made rather large eggs, I think, because I had Reese’s peanut butter eggs in mind and they’re about 2-3″. The filling in these is much sweeter, so when I make these again, I’ll probably halve the size of each egg because they can overwhelm you quickly. Keeping a small bowl or shaker of powdered sugar around as you handle the dough is essential to keep the dough from sticking to you and everything in its immediate vicinity.
When the eggs have had a chance to chill and firm up in the refrigerator, they get submerged in a bath of melted bittersweet chocolate and then garnished with whatever you can dream up. Bear and I decorated these together, which was a comedy of sorts because we’re both pretty messy cooks. We used toasted, chopped pecans, some tinted, unsweetened coconut, and a host of pastel sprinkles I had lying around from the Coconut Chocolate Peeps I made two years back. Needless to say that these toppings were all over the kitchen by the time we were done and I can’t begin to recount all of the weird places we found melted chocolate after. These maple cream Easter eggs came out pretty as a picture though and, more importantly, are a delicious Easter treat to share – or not!
Maple Cream Easter Eggs
Yields approximately 24 2-inch eggs; modified slightly from here.
1-1/2 lbs of confectioner’s sugar, plus more for dusting your hands as you roll
1/4 lb of butter, melted
7 ounces of sweetened condensed milk (half a regular sized can)
2 tablespoons of corn syrup
2 tablespoons of maple extract
1/2 teaspoon of vanilla extract
1-1/2 cups of bittersweet chocolate chips
2 tablespoons of vegetable shortening, butter, or vegetable oil
Toppings of various kinds: sprinkles, chopped nuts, coconut, candies, etc.
In a mixing bowl, combine the first six ingredients and mix thoroughly. Chill the dough for a half hour then remove from fridge, scoop, and shape into eggs, placing them on a parchment-lined baking sheet. You can decide how big you’d like the eggs to be. Mine are about 2 inches long here, but moving forward I’d make them about half the size because of how sweet they are. Be sure to dust your hands with confectioner’s sugar as you roll to prevent the eggs from melting into your hands. When your eggs are rolled into shape, chill for an hour. You can roll your eggs 3-4 days in advance if need be and then dip once you’re ready.
Fit a cooling rack inside of a baking sheet and lightly spritz the rack with cooking spray or grease it lightly with a little vegetable oil on a paper towel. When ready to coat your eggs, add 1 tablespoon of shortening, butter, or vegetable oil to the bottom of a small, microwave-safe mixing bowl and then add 1-1/2 cups of chocolate chips, followed by the remaining tablespoon of fat. Microwave for 10 second intervals, stirring after each, until the chips are completely melted and smooth. Submerge each egg in the chocolate and then lift out gently with a fork. Tap the fork on the side of the bowl gently until excess chocolate drizzles off of your egg. Place egg on the greased cooling rack and immediately sprinkle with your desired topping. Repeat with remaining eggs.
Allow chocolate coating to cure for an hour or two or until the chocolate is no longer tacky. Store in an airtight container with layers of wax paper or parchment between layers of eggs and keep in the refrigerator for up to 2 weeks.
Comments will be approved before showing up.
Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).
Adulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...
Disclaimer: This is a paid post on behalf of Smart & Final. However, all opinions and ideas are our own, including this delicious recipe for Tropical Capirotada made with First Street® brands.
Even though this weekend calls for rain, for most of the winter we’ve been enduring tropical-like weather in Los Angeles, with temps soaring to the high 80s and low 90s. Climate change is real people! It’s...