If you’re reading this, you’re probably interested in full-flavored, complex food, so there’s something we need to talk about with regard to confections. Let’s face it, not all the seasonal (including Easter) candy many of us enjoyed as kids generates the same enjoyment in us now that we’re adults. Maybe, we think, there is no truly delicious, yet fun Easter candy that will delight our inner kid AND our current taste preference for less sweet, more complex confections?

I’m so happy to tell you that we’ve been making and selling our delicious Marshmallow Bunny Tails here at Zingerman’s Candy Manufactory for a good seven years, and our luscious PB&J Fudge Eggs and Chocolate Almond Fudge Eggs for almost as long. There’s so much about them that’s special, and I might even say, remarkable!

Bunny Tails are made of marshmallow, which you may know we make year round in vanilla and chocolate versions. Marshmallows start with lots of whipped egg whites—4 dozen egg whites per batch, in fact! Along with sugar, the classic marshmallow is made with kosher beef gelatin from Great Lakes Gelatin. The two flavors in every bag of Bunny Tails are Raspberry, made with seedless red raspberry preserves from Clearbrook Farm in Oregon, and Toasted Coconut, made with Italian coconut jam. Whipped up into the glossiest peaks imaginable, there is just a few minutes to scoop all of this fluffy ‘mallow into a pastry piping bag with a star tip and form the Bunny Tails before it cools and the gelatin sets up.

Yes, that’s right! Each and every Bunny Tail we make is piped by hand! (We joke that we wish we could hire Popeye™ with his super strong forearms to help us in production.) A second candy maker covers the Bunny Tails in either sugar or toasted coconut as they are piped out onto a tray. Then they are set aside to dry for a day to develop a nice chewy texture.

To make the Eggs, wonderful, rich peanut butter chocolate fudge is scooped out into an egg shape, topped with a dollop of seedless red raspberry preserves and then coated in dark chocolate. Lots of almond paste from California and dark chocolate go into the fudge for the Almond fudge egg before it, too, is dunked in dark chocolate. We take a lot of care to work and knead our fudge thoroughly to ensure large grains of sugar don’t form, allowing for a silky texture.

Old fashioned handmade candy-making techniques and attention to detail, along with using great ingredients, really does let you taste the difference. Your inner kid AND your grown up palate will be happy!

Ever wonder what the Zingerman’s Bakehouse staff absolutely must have for their Easter celebration?

Here’s a quick list of faves from the people who know!

• Hot Cross Buns. We only get to enjoy these precious treats four days a year and it’s hard to eat just one. Available 4/17-4/20.
• Summer Fling Coffeecake.  Our lime and toasted coconut bundt cake. Brad from Zingerman’s Mail Order says “It makes me think of white shoes, chiffon dresses and mint juleps”. See Mail Order Easter specials
• Somodi Kálacs. Hungarian cinnamon swirl bread for Easter. Find out more. Shawna says “Enjoy! We’ll make more.”
• Brioche. A fluffy buttery bread that makes any brunch better. Try Craquelin, brioche with orange zest and Grand Marnier (Sundays only).
• Farm bread. One of our favorite breads. Frank says “It makes a mean grilled ham and cheese.”
• Easter Egg Cookies. Sara says “My kids look forward to getting one in their basket every year”.
• Cream Pies. Cool key lime with graham crust, piled high coconut cream pie, or chocolate cream with chocolate cookie crust. Randy says “We can’t decide, so I’m getting one of each.”
• Easter Bunny Cake. The best kind of table centerpiece. One you can eat! See photo
• Easter Candy. From our friends at Zingerman’s Candy Manufactory. This time of year we all go for the raspberry marshmallow Bunny Tails and PB&J Fudge Eggs.

We’re open 7am-7pm everyday, even Easter Sunday! Give us a call to reserve your must have list. (734)-761-2095.