Recipes: What to do with leftover Easter candy - Cincinnati News, FOX19-WXIX TV

Recipes: What to do with leftover Easter candy

Ahi Tune with Mango Jelly Bean Sauce Ahi Tune with Mango Jelly Bean Sauce

Did the Easter bunny leave your family more sweets than you know what to do with? Rather than throwing it out (Or eating it all), try re-purposing the candy with these recipes from the Glendalia Boutique Hotel & Culinary Studio.

Jelly Bean Mango Sauce

Use your leftover jellybeans to make a delicious mango sauce. Jalapenos and cumin give it a kick of spice and it's perfect over fish, chicken or pork.


  • 1 cup jelly beans, remove any black or purple ones
  • 1/4 cup water
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1/2 Serrano or jalapeno pepper, diced, seeds removed if you want less heat
  • 1 mango, removed from core, cut into large chunks
  • 1/2 bunch cilantro, minced
  • 1/2 of a lime, zested and juiced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


In the bowl of a medium saucepan over medium high heat, combine jellybeans and water. Let cook for about 15 minutes, until jellybeans have completely dissolved. 

Once jellybeans are dissolved add in the mango and let cook until mangoes are soft. Once they are soft, either put in the food processor or use an immersion blender and blend until almost smooth. 

Add in the rest of the ingredients and let simmer for 10 minutes until flavors are well combined. Serve warm over your favorite fish, chicken, or pork.

Malted Milk Egg Marsala Sauce

It may sound weird, but malted milk eggs make this Marsala sauce richer and creamier than the traditional recipe. Serve it over pasta, rice, chicken or fish.


  • 2 tablespoons of butter
  • 1 shallot, minced
  • 2 cup of mushrooms, any kind will work, sliced thin
  • 1/4 cup malted milk balls/eggs, crushed in food processor, and sifted, discard large pieces
  • 1/2 cup, Marsala wine
  • 1 cup, heavy cream
  • 1/4 cup, Parmesan cheese
  • 1/4 teaspoon, kosher salt
  • 1/4 teaspoon, black pepper

In a medium sized saute pan, over medium high heat, melt butter. Add in shallot and cook until translucent. Add the mushrooms and cook until they are completely dry. 

Once cooked, add in the Marsala wine. Cook until wine is reduced by half. Mix in the heavy cream and malted milk powder. Let cook for 5-10 minutes until sauce comes together or is thickened. 

Stir in Parmesan cheese and seasoning. Serve over pasta, rice, chicken, or fish.

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