Photos of Deviled Egg Easter Candy

Bobbe Leviten - over a year ago

Kadijah: I found the Wilton's melts, when used as a solid egg half rather than making a shell (if you know candy-making at all), and the solid melts were almost too hard to bite into. These days, I'm heavily into the machine embroidery scene and am gearing up for some upcoming flea markets and such, so most of my non-regular work time is spent on that, rather than in the kitchen. I did bring the "deviled eggs" to a potluck and a lot of people did think they were real deviled eggs. LOL.

Kadijah James - over a year ago

@Bobbe Leviten That's what I use. I only use the Wiltons for my cake pops. It's much easier.

Bobbe Leviten - over a year ago

Salaam, Kadijah: Yes, they were a ton of fun. I have too much going this year to make them, but I think rather than the Wilton melts, I'm going to experiment with a decent quality white chocolate instead.

Kadijah James - over a year ago

What an awesome recipe!!

Jan Downey - over a year ago

Thanks Bobbe, I'll be using lemon pudding for the yolks. I plan to set whites in freezer first then putting pudding in center just before leaving with them for dinner at my Cousins home 80 miles from mine. I made a couple of test ones and they stood the test. Have a good day tomorrow.

Bobbe Leviten - over a year ago

Jan: Be sure to let the whites set a bit -- about 4-5 minutes in the freezer should be about right. Then you can spoon the yolk mixture onto the whites without them sinking in. The yolk mixture should be soft enough to stick to the whites nicely. Sprinkle them with red sanding sugar and then another 5 minutes in the freezer should set them enough to let you pry them out of the mold. I find a sharp rap or two on a counter is enough to loosen them. My guess is that they shouldn't need refrigeration, especially if you're using chocolate -- chocolate and refrigeration don't really mix, but once they've set, room temperature should be fine. Mine are currently nestled in my deviled egg tray, in the microwave so the dog can't get at them. I was amazed at how easy they were.

Jan Downey - over a year ago

They look so good. I'm making mine tomorrow.

Bobbe Leviten - over a year ago

Thanks, Rose. They are really fun to make! This is definitely a keeper recipe!

Rose Selvar - over a year ago

Bobbe, These look wonderful. You did a fantastic job!! 4/6/12