Cadbury Creme Eggs
When I was little, Easter would often times find me with chocolate stains on my pastel dress, ribbons untied and loose on my crazy hair, and madly stomping around in pretty pink shoes, scuffed from the sugar high that an Easter basket always induced. Down on the bottom, underneath the curly grass and plastic egg shells, I’d always discover these chocolate eggs, always patiently awaiting the moment to be greedily snatched and devoured. Now as a “grown up,” I realize how futile it would be to expect an Easter basket to recreate memories past so I decided to take matters into my own hands. So today, I bring to you, Cadbury creme eggs, the homemade version.
- 1 c golden/corn syrup
- 12 tb room temperature unsalted butter
- 1 ts fine salt
- 1 ts vanilla
- 6 c sifted powdered sugar
- Yellow food color
- 24 oz chopped bittersweet chocolate
- Cream together your syrup, butter, and salt.
- Tip in your vanilla.
- Slowly add in a cup of powdered sugar at a time.
- In a separate bowl, spoon in about ⅓ of your mixture and tint this to the shade of yellow you need for the “yolk.”
- Freeze both bowls for 20 minutes.
- Roll out about ½ ts scoops of your yellow mixture and pop back into the freezer while you work with the white mixture.
- Take 1 tb scoops of your whites and flatten out into a rough disk. Make an indentation with your thumb and wrap your “yolk” around it. Work in batches and freeze your “eggs” as you go.
- While your “eggs” are freezing, temper your chocolate.
- In a double boiler, slowly melt your chopped chocolate. Take each “egg” out individually and carefully immerse each one into the pool of chocolate. Tap off any excess and allow to firm up on wax/parchment.
Love, candy, and Easter bunnies y’all!
Your Squishy Monster ^.~