Friday, April 13, 2012

Cadbury Creme Eggs

What says Easter better than a Cadbury Creme Egg? And, seriously, how long will they continue to show the same Cadbury Chicken audition commercial from the '90s? It is pretty funny, though.

You know I love me some Pinterest - mostly just to kill some time. But, every once in a while, you see something you simply must make. And,  homemade Cadbury Creme Eggs fall in that category. Creme Eggs are Scott's favorite Easter candy. So, of course, I had to give them a shot!

I get a little nervous with candy/dessert recipes. I much prefer to cook something more on the savory side. But, this recipe is very easy to get great results just like the real thing! The taste is pretty spot-on.

- I first made a small batch. The source recipe calls to dip the eggs in chocolate twice. But, Scott said it was too much chocolate.....did you hear me? Too much chocolate??!! Can there be such a thing? They were quite tasty, but there was a lot more chocolate than the Cadbury originals (but incredibly yummy!!). My second attempt I only dipped them once, and it tasted a bit more authentic.
- If you are hand-shaping the eggs, the shape won't be completely egg-shaped like the Cadbury originals, but who the heck cares??!! You have a tray of Cadbury Creme Eggs!!!
- I only had dark corn syrup on hand. The "egg whites" were a bit off-white, but the taste was still great.
- After rolling out 8 eggs, the bowls of dough (for lack of a better word) started to get soft. So, every 8 eggs, I popped the tray of formed eggs and dough back into the fridge to firm up.
- The vanilla was a bit overpowering, so I decreased the amount.

Cadbury Creme Eggs
from A Way to His Heart

1/2 cup light corn syrup
1/4 cup butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
8 oz. milk chocolate chips
1.5 Tbsp shortening

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer. Add sugar, one cup at a time, mixing by hand after each addition. 
2. Remove about 1/3 of the mix and place in a small bowl. Add yellow and red food coloring and stir. Cover both mixes and refrigerate at least 2 hours. 
3. When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3 to 4 hours. 
4. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave for another minute. 
5. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. Refrigerate until chocolate is set.
6. If all the eggs haven't been devoured immediately, store in fridge until ready to eat.
Makes about 26 1.5 inch eggs.

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