Easter Candy

The origins of Easter candy are bit sketchy but it is presumed that chocolate bunnies were first molded in Germany during the 1800’s. 

This tradition was then brought to Pennsylvania, USA by European immigrants, and after the Civil War as Easter celebrations became more popular, so did the bunnies and chocolate eggs. 

During the Second World War, a jelly bean maker took up the advertising campaign to send the sweet treats to our servicemen overseas for the holiday, and thus a new tradition of giving jelly beans at Easter was born.

Easter is the second largest holiday for candy sales in the Unites States, behind only Halloween. 

Just because the candy companies do most of the toiling creating the festive confections, doesn’t mean we can’t have our own fructose filled fun! 

On the top of my list of reasons for enjoying making my own Easter candies is the fact that I choose the ingredients in my candy. 

By using essential oils in my recipes not only can I make my candies tasty, but I can make them helpful to mind, body and spirit as well.

Each of these recipes makes enough candy to share freely J

CITRUS DROPS

Ingredients

20 Oz. Granulated Sugar
8 Oz. Water
½ Tsp. Cream of Tartar
Cold Pressed Lemon Rind Oil (about 20 drops or to taste)
Additional 1 Tsp. Cream of Tartar

Instructions

1. With a candy thermometer in the pan, boil the first three ingredients together on medium low heat, until the mixture reaches soft ball stage (125 degrees) - you will notice it become a pale yellow.

2. Remove from the heat and add lemon essential oil to taste.

3. Turn out onto an oiled marble work surface. Sprinkle the additional 1 tsp. of Cream of Tartar onto the hot candy.

4. When cool enough, knead thoroughly. Form into thin rolls.

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