Candy Easter Egg Nests

Adorable and edible Candy Easter Egg Nests.

These are so cute for a Buffet Table or at each place setting for your Easter Dinner Guests.

These are pretty easy to make but you do need to start a day ahead so you can make the Candy Modeling Clay for the Easter Eggs. This is a great project to get the kids involved in as well.

CANDY EASTER EGG NESTS

Ingredients:

• 1 (12 oz.) Package Wilton White Candy Melts
• 1/4 Cup Light Corn Syrup
• 2 Cups Mini Marshmallows
• 1/4 Cup Unsalted Butter
• 4 Cups Chow Mein Noodles
• Gel Food Coloring

Directions:

1. First make the Candy Modeling Clay which will be used to make the Easter Eggs. Melt the Candy Melts in a microwaveable bowl according to the package directions.

2. Stir in the Corn Syrup until combined. When you see the Candy Modeling Clay coming together, it is ready.

3. Pour the mixture onto a large sheet of plastic wrap. Fold the plastic wrap over the modeling clay and flatten it out as you see here. Mine was probably about 8 x 8 in size. You don’t have to worry too much about the size we just want it flattened out a bit so it sets up properly.

4. Make sure the Candy Modeling Clay is wrapped tightly in the plastic wrap and let it sit overnight on your counter. The Candy Modeling Clay is easier to work with after it sits overnight at room temperature.

5. Now you are going to make the Nests. This recipe makes about 18 Nests so you will need 2 muffin tins. Butter all 12 cups in the first tin and butter 6 in the second tin.

6. In a large saucepan, melt the Butter and Marshmallows over low heat. Be patient, you don’t want to burn the Butter.

7. Once the mixture is smooth and all the Marshmallows are melted, remove the pan from the heat and quickly stir in the Chow Mein Noodles. Try and get them all coated with the Marshmallow mixture.

8. Rub a bit of Butter on your hands and start building the Nests. Press the Chow Mein mixture on the bottom of each muffin tin cup and go up the sides of each cup as you see here. You want to leave enough room for 3 Easter Eggs to rest inside.

9. Place the Muffin tins in the refrigerator for 2 hours. This will firm the Nests up so they hold together.

10. While waiting for the Nests to firm up, you can make the Easter Eggs. I find that working in small batches with the Candy Modeling Clay works best. You are also going to need several pairs of disposable gloves at this point. The Candy Modeling Clay will mold from the warmth of your hand, but it is best to wear gloves since it is more hygienic and to avoid getting any Food Coloring on your hands. So start with the Candy Modeling Clay approximately the size of a golf ball, roll it and knead it in your hand. You will feel it start to soften and become more pliable. Start with Blue coloring first. You can make the Eggs light or dark, it is your choice. I opted for a tie dyed look. So using the softened piece of Candy Modeling Clay, that you were just working with, add a few drops of the Gel Food Coloring in the center and begin to knead the color in, until you achieve the color or pattern you like.

11. Now take a bit of the Candy Modeling Clay that you just colored and roll it into an Egg shape. Make it just a bit larger than a regular jelly bean. Continue this process until you have created all of your Easter Eggs. You can move on to different colors just follow the same process and you should get about 50 Eggs. Change your Gloves when you change Food Color selections.

12. Store the Eggs in an airtight container until you are ready to use them.

13. After the Nests have been in the refrigerator for 2 hours, remove the Nests from the muffin tins. I simply used a butter knife to help slide them out. Place them on a tray where they will await to be filled with the Easter Eggs.

14. Now add the Easter Eggs into the Nests. Place 3 Easter Eggs in each Nest. I placed one of each color in the Nests as you see here.

Recipe by: Hot Dish Homemaker