Edited by: Kathleen Petrides
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| Essential Easter Candy by Chris Ziegler |
Each of these recipes makes enough candy to share freely: CHOCOLATE COVERED ROSE EGGS Ingredients
1. Combine the potato, salt, vanilla, rose petal jam and rose hydrosol with an electric mixer on medium speed. 2. Gradually add sugar. Keep mixing until smooth. 3. Cover and freeze several hours until very cold and solid. 4. Scoop out 1/2 Tbsp. rounds of the cold, doughy mixture with a melon baller. Shape into eggs by hand. 5. Melt chocolate and oil together in a double boiler. 6. Dip the eggs into the chocolate and set aside on wax paper. 7. Refrigerate to harden. *In areas of lower humidity, use more hydrosol. In areas with high humidity, use less hydrosol |