From the L.A. Times
Every spring as a kid, I reveled in the same Easter basket filled with
store-bought candy that all of the other kids in the neighborhood tore
into: plastic eggs stuffed with foil-wrapped, peanut butter-filled
chocolates, marshmallows machine-molded into pink bunnies and yellow
chicks, and jelly beans nestled with tiny, speckled malted milk eggs in
whorls of green plastic grass.
But somewhere along the path to adulthood, I realized my basket could be so much more.
No doubt fueled by the memories of those toothache-inducing mornings,
I've since become an avid candy maker. It's no wonder then that Easter
– nearly as synonymous with candy as Halloween – now signals the time
to skip drugstore sweets and celebrate old-fashioned candy making at
home.
This year, I've decided to make three of my favorite candies for our
Easter baskets: sugar-dusted marshmallows, cream cheese mint straws and
hand-dipped chocolate eggs with almond butter centers.