“In the beginning, the eggs weren’t so pretty, but the kids loved them,” Kimbrough, a resident of Nampa, Idaho, told Catholic Digest. “My late husband loved my eggs; I had to make sure he had the same amount in his basket as our children’s.”
Kimbrough’s husband passed away in 2009, and now one of her favorite Catholic priests, Fr. Jerry Funk from St. John’s in Boise, Idaho, puts his request in early for eggs.
“Fr. Jerry starts hounding me at least two months before Easter. He loves my eggs,” said Kimbrough, who used to own a cake shop.
Every year since Kimbrough moved from California to Idaho in 2003, she has been making 500 to 700 eggs for family, friends, and churches. “I’ve never sold one egg. I give them all away.”
Now, Kimbrough is giving her recipe to Catholic Digest readers!
Mary Kimbrough’s Easter egg recipe
In a large bowl mix well:
½ pound margarine or butter
½ teaspoon vanilla
18 ounces chocolate chips (or choose mint, peanut
butter, or cherry-flavored chips)
2 cups nuts
7-ounce jar marshmallow cream
Set bowl aside.
In a large saucepan mix:
4½ cups white sugar
12-ounce can evaporated milk
Constantly stir sugar and milk for 10 minutes, bringing to a rolling boil, and then remove from heat. • Pour hot mixture into the bowl with the marshmallow cream mixture and stir with a spoon until combined. Pour into 9×12 buttered pans. Let cool at room temperature for several hours. The fudge needs to be cool enough to hold its shape but not too solid so it won’t mold. • Measure out approximately 4 ounces of the fudge and form by hand into an Easter egg shape. (If you try to form eggs and they fall apart, the fudge has not cooled long enough.) Makes about 20 eggs. Let eggs rest for 12 hours before coating with chocolate.
2 to 3 12-ounce packages of chocolate Wilton Candy Melts (you can also choose white chocolate or flavored chocolate)
Melt candy at a very low temperature so it does not burn. Hand dip eggs in warm chocolate and allow to cool completely before decorating.
Royal icing for flower decoration
1 pound powdered sugar
3 tablespoons meringue powder
3½ ounces hot water
½ teaspoon cream of tartar
Beat all ingredients (except food coloring) together in a glass or metal bowl. Divide royal icing into three or more bowls and add a different hue of food coloring (as many drops as needed until the desired shade) to each bowl and then beat. Pipe flowers using a big-star tip onto wax paper and allow to cool completely before topping eggs. Cover leftover icing with a damp cloth, and beat to rejuvenate. Yields 3½ cups of royal icing.