CREAM FILLING FOR EASTER EGGS OR FUDGE
1/4 lb. butter
2 – 3 0z. packages chocolate pudding (NOT instant)
1/2 cup milk
1 lb. confectioners sugar
1 tsp. vanilla
1 cup walnuts
Melt butter, add pudding and stir until well blended. Add milk and bring to boil Boil 2 min., stirring constantly. Remove from heat, add sugar, vanilla, & nuts. Stir until mixture is smooth.
Spread into a square pan, let cool (or refrigerate), and cut into squares.
Shape fudge into eggs, place on a tray covered with wax paper and chill thoroughly. (They will have to be reshaped as they cool.) coat each egg with melted chocolate. Place in refrigerator to harden. I find it easiest to put the chocolate coating on the bottom of the egg first and chill it upside down to harden before coating the top side of the egg.
Chocolate eggs and chocolate nut eggs: recipe as given, some with and some without nuts.
Peanut butter eggs: recipe as given without nuts, and add some large scoops of peanut butter to the fudge. (no exact quantity — “to taste”)
Coconut eggs: use vanilla pudding and add coconut and almond flavoring.
Chocolate coating: I have used each — melted bakers chocolate or melted chocolate chips, successfully, for the chocolate covering of the eggs. I make some with dark chocolate and some with milk chocolate.
Decorations: Finally, if you have any energy and creativity left, use a stiff decorator’s icing in a variety of colors to add flowers or other decorations on the top of the eggs.
Great Aunt Eva Putnam found this recipe in the Olean Times Herald in the 1950s. It quickly became a family favorite recipe for a simple, fail-proof, delightful fudge as well as delicious Easter eggs.