Easy and pretty, sugar eggs make a delightful Easter decoration or to serve with afternoon tea. The finished eggs will last indefinitely as long as they are kept in a dry location. Sugar eggs can be used to decorate cakes, used as decorations, or tucked into an Easter basket. They dissolve easily in water and are fun to serve like "sugar cubes" with coffee or tea as long as you have used edible royal icing to decorate them. The egg molds are available at most craft and cake stores.
Recipe type: Candy
- 1 cup granulated or superfine sugar
- 1 tablespoon water
- Royal Icing
- In a medium mixing bowl, combine sugar and water. Stir until well mixed; the mixture will feel like wet sand. Tip: place sugar and water in a small grinder or food processor to mix quickly.
- Firmly pack the sugar into an egg mold. Level off the top with a straight edge, such as the back of a knife or dough scraper. Turn the mold upside down and lightly tap; the egg halves should drop out of the mold. Place egg halves on a large baking sheet. Continue with remaining sugar mixture. Let eggs set for about 24 hours to dry and harden.
- "Glue" 2 egg halves together with a small amount of Royal Icing. Decorate tops of eggs with royal icing flowers and leaves and small dots.
- Makes several eggs, depending on size of mold