My mother taught me how to make this Easter candy at least a decade ago.
It’s an old recipe that has been in the family for a long time. It’s also amazing, but the first time I ever made it I had some serious doubts.
Why? because my mother asked me if I wanted to help her make some candy (Yes, of course I did!) and then proceeded to peel and boil several potatoes.
Uh, what? “mashed potatoes” and “Easter candy” don’t exactly sound the same so I was pretttttty sure I didn’t misunderstand her….
And I didn’t. I will admit I had some serious skepticism when she told me that the potatoes go IN the candy…. but don’t let that deter you for even a second because it’s a good thing!
Whoever first thought up this recipe however many decades ago really knew what they were doing. The filling ends up being very sweet, the original recipe suggests coating the eggs with unsweetened chocolate but I (with my persistent sweet tooth) prefer to use semisweet instead.
Everyone should make this at least once in their life for Easter (or.. any time of the year).
Old Fashioned Easter Egg Candy
- 1/2 cup mashed potatoes*
- 1/2 cup salted sweet cream butter softened
- 5 cups confectioners sugar
- 2 teaspoons vanilla extract
- 18 oz semisweet chocolate I use 1 1/2 bags semisweet chocolate chips
With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
Add in remaining sugar, 1 cup at a time.
Stir in vanilla.
Refrigerate filling for at least 30 minutes.
Once chilled, roll into egg shape and place on wax-paper lined cookie tray. Return to refrigerator while you prepare the chocolate coating
Pour chocolate chips in a microwave safe bowl and heat at 25 second intervals, stirring in between, until chocolate is melted.
Dip eggs in chocolate to coat and return to cookie sheet.
Refrigerate until chocolate coating has hardened. Keep eggs refrigerated.
Recipe NotesAllow potatoes to cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess that will not conform to an egg shape.
If needed, it is OK to add more sugar. The consistency will not be completely stiff and easy to roll into eggs before going into the refrigerator for an hour, but should be able to hold its shape.
Another variation of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy.