Copy Cat Cadbury Creme Eggs Recipes
COPY CAT CADBURY CREME EGGS
OMG! I have died and went to heaven, cadbury eggs any time I want!
Provided by Stormy Stewart
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Combine corn syrup, butter, vanilla, salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of mixture, place it into a small bowl. Add yellow, red food coloring, stir well to combine. Cover both mixtures, refrigerate at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-size ball from orange filling, wrap around it a portion of white filling that is roughly twice size. Form this filling into shape of an egg, place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat process with the remaining filling ingredients and then refrigerate these "eggs" for 3-4 hours, or until firm. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir. Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill. After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.
COPYCAT CADBURY™ CHOCOLATE CREME EGGS
We're sweet on this homemade Easter candy recipe. All it takes are a few pantry staples and a bit of patience.
Provided by By Tieghan Gerard
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
- Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
- Remove yellow "yolks" from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
- Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
- Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
- Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 44 g, TransFat 0 g
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- Shaping the Innards. This step is sticky! It helps to keep your hands clean and cold. Make little yolk balls out of the yellow mixture. Place them on some parchment (seriously, not foil like I did.
- Filling the Molds. Melt the chocolate in a double boiler or in short bursts in the microwave. Fill the molds with the chocolate and swirl to coat the sides.
- Alternative Method. If you aren't using molds, you can try this method. Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.
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