Don’t you love this small treat trend?
Two bites, or even one.
Then we won’t feel so bad for eating
one five of them, right!?
I recently had a friend come up to me and tell me “Cadbury eggs would be awesome!!!”
(wink, wink, hint, hint, nudge, nudge)
So here I am. 27 hours later. Posting about chocolate eggs bursting with a fondant-like filling.
I just had to, for Easter, ya know!?
Even better, I bet you have all this stuff in your pantry.
Cadbury Crème Eggs
Yield: 12 chocolate crème eggs
1/2 cup light corn syrup
1/4 cup butter
3/4 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups powdered sugar, sifted
3 drops yellow food coloring
1 package (16 oz.) Chocolate CANDIQUIK® Candy Coating
Mix the corn syrup, butter, vanilla and salt in a large bowl with an electric mixer until smooth.
Add the powdered sugar, a small amount at a time, mixing by hand after each addition. Stir until creamy.
Remove about 1/3 of the sugar mixture and place in a small bowl.
Add the yellow food coloring; mix well.
Cover both mixtures and place in the freezer for 1-2 hours or until firm.
Remove the yellow mixture from the freezer, and while still cold, roll into marble-sized balls and place on wax paper. Place back in the freezer for 20 minutes. Hint: keep these very cold at all times – they’re sticky!!!
Wrap a small amount of the white filling around the yellow balls.
Form into the shape of eggs and place on a lightly greased baking sheet. Repeat until done and return to the freezer for another 20-30 minutes.
Melt 1 package of Chocolate CANDIQUIK according to the directions on the package. Coat eggs in chocolate and set on wax paper to dry. (Another hint: you may want to pull one or two eggs out at a time to dip and keep the remaining in the freezer until their time to be dipped!)
And if you want to be cute, “etch” on the Cadbury cross with a toothpick.
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