Pascha Recipes

Candy Easter Eggs

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  • 1/4 pound butter
  • 1 pound confectioners' sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons (or more) cream or milk
  • 12 ounces chocolate chips
  • 1 (1 inch) square paraffin


  1. Cream butter, sugar and vanilla extract in about 2 tablespoons cream. A little more cream may be added if necessary to handle well. Shape into eggs.
  2. Refrigerate overnight to set.
  3. Melt chocolate and paraffin over hot water in a double boiler.
  4. Dip eggs into chocolate and put on wax paper to dry. Do not have the chocolate too hot, just warm.

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