I was busy this weekend making chocolate covered chocolate eggs for all my family back on the east coast. I had 25# of chocolate wafers and run out. I did get 137 eggs done with all my families favorite fillings: Coconut, Peanut Butter, Caramel, Chocolate Truffle and Marshmallow. It was my first time making homemade marshmallow filling because I thought it would be hard to make but WOW really easy to make. When I went to mail out my six boxes of candy I made sure my favorite post office workers got some of the egg too. Here are some of the filling I did…
Place all ingredients, except the 2 oz of heavy cream, in a saucepan over medium heat. Cook mixture, stirring frequently, to a rich caramel color. Remove from heat and stir in the 2 oz heavy cream. Pour into small bowl to cool. I put into a plastic disposable bag to pipe into my chocolate shells.
Cream butter and peanut butter together with a mixer. Gradually add the confectioners sugar. Add a little more until the mixture is not too stick and you can shape. I mix some confectioners sugar and cornstarch together to keep on my hands when shaping. I found one of my measuring spoons shaped in an egg-shape and kept dipping that in the powdered mixer and made a perfect egg shape. I place in refrigerator for about 1 hour before dipping in chocolate.
In mixing bowl, cream butter and confectioners sugar. Add coconut, milk, almonds and vanilla. Stir until blended on low speed about 2 minutes. Chill slightly until firm. Using the same measuring cup above shape into egg-shape. This is as sticky as the peanut butter one above just keep dipped the measure spoon into confectioner/cornstarch mixture. If you do not have that spoon you can shape by hand.
I dip all my eggs in Ghirardelli chocolate that I buy in disk shapes that I find at my local candy supply store.