Homemade Candy Easter Eggs

Recipe from

Oxmoor House

Ingredients

8 cups powdered sugar, sifted
1 cup butter or margarine, softened
1 tablespoon maraschino cherry juice
1 cup black walnuts, finely chopped
1 (3-ounce) can flaked coconut
1 (6-ounce) bottle maraschino cherries, drained and finely chopped
1 tablespoon vanilla extract
3 (8-ounce) bars milk chocolate
4 (1-ounce) squares unsweetened chocolate

Preparation

Combine first 3 ingredients in a large mixing bowl; beat until light and fluffy. Add walnuts, coconut, cherries, and vanilla; mix well. Shape dough into 66 ovals about 1 1/2-inches long; place on waxed paper-lined baking sheets, and chill overnight.

Place chocolate in top of a double boiler over hot water, stirring until chocolate melts. Using 2 forks, quickly dip each candy oval into chocolate mixture; return to baking sheet. Chill until chocolate is firm; store in a cool place. Decorate with Royal Frosting.