Wednesday, March 29, 2017

Candy Deviled Eggs

What a crazy few months it has been. I started off the year with the arrival of my second daughter, Charly, so it has been just a whirlwind of mom duties as I’ve adjusted to becoming a mother of two. Charly has been a little angel, though lately we’ve been dealing with some sleep issues with BOTH babies. Some days end (and begin!) with exhaustion. There are good days, too, of course.


Recently, I’ve been focusing on getting back into the swing of things with work and trying to find a balance with family life. And other fun stuff, too. Like candy.

Last April Fools Day, I made a meatloaf decorated as a cake, complete with a mashed potato sundae. It was one of my favorite posts from last year, so I came up with another fun food twist for this April 1st. This one happens to be perfect for Easter time, too: candy deviled eggs.

These “deviled eggs” are actually white chocolate coated candies with various flavored fillings and toppings. I’m relatively new to the art of candy-making, so I’m still learning a few things. I’m pleased with how these turned out, though, and they were a lot of fun to make. Follow the directions below to make your own for April Fools Day, Easter, or just because you like candy. :)

Happy Spring, everyone!

Candy Deviled Eggs

Materials and Ingredients:

-egg-shaped candy mold (I used the Mirenlife 8-cavity silicone mold.)
-chocolate thermometer
-bag of white chocolate chips
-red sugar sprinkles
-yellow food coloring (optional)

for fillings and toppings:
-raspberry cheesecake: ready-to-eat cheesecake filling, raspberry jam, graham cracker crumbs
-peanut butter (like Butterfingers): peanut butter, yellow frosting, candy corn
-cookies and cream: Oreos, white chocolate chips, yellow frosting


1. Melt the white chocolate chips in 15-30 second intervals in the microwave.
**Tip: I would suggest using a chocolate thermometer and learning how to temper the chocolate properly for a better result. I used this tutorial from Sugar Hero as a guideline.

2. Coat the candy mold with white chocolate to form the outer shell. Chill for a few minutes to harden.
**Tip: Try to keep the outer shell on the thinner side, or else you’ll end up with a thick, hard-to-bite shell. As you can see from the pictures, I haven’t quite mastered this yet. Dealing with melted chocolate can get quite messy if you don’t know what you’re doing like me, haha.

3. Make your fillings and place into the hardened chocolate in the molds, leaving room for the top layer of chocolate. Chill for a few minutes to set the fillings if needed. See below for the flavors I made, though there are endless possibilities.

4. Pour melted white chocolate into the mold to fill the remaining space in the cavities. Chill to set.
**Tip: Scrape the top with a knife to try to keep the top as smooth as possible.

5. Remove the candy from the mold. Use a paring knife to trim any rough edges.

6. Pipe the desired topping onto the eggs around the “yolk” part of the egg.

7. Sprinkle with red sugar sprinkles.

Flavor variations

For raspberry cheesecake:
filling: equal portions of cheesecake mix and graham cracker crumbs + a thin layer of raspberry jam
topping: cheesecake filling + a few drops of yellow food coloring, if desired

For peanut butter:
filling: melt a handful of candy corn with a spoonful of peanut butter in short 15-30 second intervals in the microwave
topping: equal parts frosting and peanut butter mixed + a few drops of yellow food coloring, if desired

For cookies and cream:
filling: equal portions of melted white chocolate and crushed Oreo cookies
topping: yellow frosting (or white frosting + a few drops of yellow food coloring)


Mirenlife egg mold on Amazon


No comments: