Sugar Eggs

Sugar Eggs is a traditional American recipe for a classic Easter egg made from hardened sugar that can either be used for decoration or as a shell for chocolates and candies. The full recipe is presented here and I hope you enjoy this classic American version of: Sugar Eggs.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+20 minutes drying)

Makes:

1 large

Rating: 4.5 star rating

Tags : USA Recipes


Ingredients:

900g superfine sugar
3 tbsp water
food colouring (your favourite colour or blend)
Royal Icing, to decorate

Method:

Combine the superfine sugar and water in a bowl (if you cannot buy superfine sugar then buy regular granulated sugar and whizz in the blender until fine. Use your hands to work the water into the sugar than add a few drops of your desired food colouring (or a mix), to achieve your desired shade and colour then pack the mixture tightly into plastic egg-shaped moulds (the mixture will make 1 large egg [about 15cm tall] or several smaller ones).

Invert the moulded sugar onto a baking tray (be careful when doing this and if he sugar cracks or breaks then re-pack and try again (you may need a few attempts the first time). Transfer to an oven pre-heated to 95°C (large eggs of 15cm and more will take about 20 minutes to dry, smaller eggs will take about 10 minutes). The egg is ready when the surface feels firm as you press it with a finger. Allow to cool slightly then carve to hollow them out.

You can use the eggs as they are, but if you plan to hang then from ribbons or streamers or want to use them as boxes or enclosures for chocolates and sweets (candies) then you will need to hollow them out. If you are going to hollow then allow them to cool for 2 minutes then hold the egg gently in one hand as you use a small spoon or a melon baller to gently scoop out the cores (always leave a shell of at least 6mm thick). Smooth any rough edges and gently sand the insides to make them smooth.

If you are decorating the eggs then lay the eggs with the hollow side downwards and pipe Royal Icing over the surface (use any colours and/or patterns you like). Set aside to harden (Royal Icing hardens as it dries and is excellent for this kind of decorative work). You can also dust the eggs with coloured sugar or use coloured sugar on top of wet Royal Icing (this is a technique known as 'flocking'). If you are just going to use coloured sugar then paint the egg with a mixture of egg white and water and scatter the coloured sugar over this (this ensures it sticks).

Now you can join the egg halves together. Use Royal Icing to do this. Pipe the Royal Icing onto the edge of one egg half then press the two halves together. Hold in place for a few seconds to adhere then set aside to dry and harden. If you are going to hang the eggs then add the ribbon (with a knot on the inside end) before joining the egg halves together. Also if you are making a 'surprise' egg with a candy filling add the candies to one egg half before joining the two halves together.

Sugar eggs made for decoration can be kept from one year to the next. Simply wrap in plastic and nestle in a box with plenty o padding and store somewhere safe and away from pests.

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