Easy to Make Vegan Chocolate Eggs

I post this every year, so if you've seen it before, that's why...

Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.

These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.

1/2 cup light corn syrup
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring, optional (A little turmeric makes for an awersome all natural coloring)
Extra powdered sugar for dusting
12 ounces nondairy semisweet chocolate chips

In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.

Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.

Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.

Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.

While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.

Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.

Yield: A dozen "eggs"

Variations:
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Add a little green food color (optional). Divide into 24 equal pieces and form into patties. Follow the recipe from there.

Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange natural food color, or whatever color matches the flavor you use to make a variety.

What? Christmas is Next Weekend?

Whoa.  I better get my rear in gear.  And for me that means many, many treats for neighbors, friends, coworkers, and family.  With not much time left, I am going to have to call upon some ghosts of Christmas past to help me along in the idea department.  I mean there is no reason to reinvent the sleigh wheel right?


Let me begin by admitting, I am not a real big fan of baking.  I know, I know, chastise me if you must, but I really enjoy making other types of treats way more than cookies, pies, and (shutter) cupcakes.  So candies have always been my bag at Christmas time.  Sure, I will break down and whip up a few batches of sugar cookies cut out into stars and trees, decorated with green and pink (still can't get a perfect vegan red icing!) sprinkles.  I may even bake up some of my Espresso Chocolate Chip Cakes that I usually reserve for Valentine's Day.


Back to candies.  The majority of my bags, baskets, boxes and platters will be filled with Kittee's Peanut Butter Fudge, Peppermint Candy Cane Bark, Microwave Peanut Brittle, and Mashed Potato Candy.


This year I am going to add a new member to the family.  For a select, very special few, I will make this very special treat.  I have posted pictures of this delicious candy in the past, but not until now have I posted the recipe.  It comes straight from the pages of The Complete Guide to Vegan Food Substitutions and appears on page 162.   It is reminiscent of that old fashioned candy known as Honeycomb Candy.  The texture is crumbly and sticky, and when dipped in bittersweet chocolate, it is just delicious.

Maple Sponge Candy (page 162 in The Complete Guide to Vegan Food Substitutions)

Maple Sponge Candy


This candy is a molasses-y twist on old fashioned honeycomb candy. Crispy and sweet (and possibly coated in chocolate.) Not for the novice, it requires patience and an accurate candy thermometer. Don’t let the simple ingredients fool you. This candy is pure science!

2 cups (384 g) Sucanat
1/2 cup (120 ml) pure maple syrup
1/2 cup (120 ml) water
1 tablespoon baking soda
Melted chocolate for dipping (optional)

Prepare a 9×13-inch (23 x 33-cm) baking dish by lining it with foil and then sprating the foil with nonstick cooking spray.
In a large soup pot, place the Sucanat, maple syrup, and water.
Heat on low, constantly stirring until Sucanat is completely dissolved.
Raise heat and bring to a boil, watch temperature carefully. Bring the temperature to 250˚ F (121˚ C) and maintain that temperature constantly for ten minutes.
Remove from heat and quickly, but thoroughly, stir in the baking soda.
The mixture will begin to bubble and froth.
Immediately pour the mixture into the prepared foil lined dish.
Allow to cool completely before removing from pan and breaking into pieces.
Dip in melted chocolate if using. Allow to cool completely before storing.
Store in an airtight container for up to one week.

Yield: 1 batch, about 30 pieces

Easter Eggs!

Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.

These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.

1/2 cup light corn syrup
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring, optional
Extra powdered sugar for dusting
12 ounces nondairy semisweet chocolate chips

In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.

Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.

Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.

Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.

While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.

Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.

Yield: A dozen "eggs"

Variations:
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Add a little green food color (optional). Divide into 24 equal pieces and form into patties. Follow the recipe from there.

Lemon or Orange Candies: Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange food color, or whatever color matches the flavor you use to make a variety.

Peanut Butter Chocolate Fudge

(The lighting in this picture is really bad...the actual fudge is much more peanut butter colored with marbles of chocolate throughout!)

Brought to you by the fine folks over at MaraNatha

Their Organic Creamy No-Stir Peanut Butter really is like no other I have tried. The flavor is so rich and peanutt-y. Most likely this is because of their small batch roasting process. It's so nice to have an all natural peanut butter that doesn't separate. It sure makes candy making so much easier. If you haven't tried it yet...you should. I bought mine at Whole Foods, but I have seen it in traditional grocers as well.

Peanut Butter Chocolate Fudge (From 500 Vegan Recipes)
Made with coconut milk, this fudge is very creamy and moist!
Take extra special care when bringing the mix to a boil, because if the temperature isn't just right, your fudge will not set, and it would be very sad to have wasted all those ingredients!!!

Nonstick cooking spray
1 1/2 cups (384 g) creamy no stir peanut butter
1 cup (176 g) nondairy semisweet chocolate chips
1 tablespoon (15 ml) pure vanilla extract
1 cup (235 ml) full fat coconut milk
3 cups (300 g) granulated sugar

Line an 8-inch (20-cm) or 9-inch (23-cm) square baking pan with aluminum foil or parchment and lightly spray with nonstick spray.

In a large heat resistant mixing bowl, mix together peanut butter, chocolate chips, and vanilla.

In a saucepan, mix together coconut milk and sugar. Bring to a FULL boil. (Big rolling bubbles, not little ones.) Boil for exactly one minute.

Pour the coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt. It won't completely melt, and thats okay, it will marble with the peanut butter as it hardens. You have to work very quickly as the mixture will begin to set almost immediately.

Immediately pour into the foil lined pan and let sit to cool and harden completely...about an hour.
Cut into small squares and enjoy.

Yield: About 36 pieces