It just doesn't feel like Easter until we've devoured at least one shockingly sweet, gooey-centered Cadbury Creme Egg. That said, the UK recipe and packaging has recently changed, and obviously, die-hard fans are freaking out! The solution is simple: make a homemade batch. Watch the video to learn the secrets to re-creating this iconic Easter nibble, and then impress your friends by making a batch.
Adapted from Scoochmaroo Homemade Cadbury Creme Eggs Notes You'll need a chocolate egg mold to shape the candies.
Ingredients1/2 cup light corn syrup
1/4 cup butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Yellow food coloring
16 ounces semisweet chocolate, melted
Luster dust, optional
Directions
Prepare candy eggshells by pouring a small amount of melted chocolate into one of the egg-mold cavities, tilt the mold to coat the entire surface. (Make sure to leave room for the filling.) Repeat with all the cavities. Chill for 5 to 10 minutes, or until set.
In a stand mixer, cream together the corn syrup, butter, powdered sugar, and vanilla. Add milk 1 tablespoon at a time, and continue mixing. This is the egg-white filling. Take a third of the mixture, and tint it yellow. This is the yolk filling.
Transfer egg-white and yolk fillings into 2 pastry bags or resealable plastic bags with a small hole cut in the corner.
Pipe egg-white filling into the eggshell and then a small amount of yolk filling in the center. Repeat with all the eggs. Chill for 5 to 10 minutes to harden.
Cover with a thin layer of melted chocolate to seal in the filling. Repeat with all the eggs.
Remove each egg half from molds, and use melted chocolate to glue the sides together. Chill for 5 minutes to harden.
Brush finished eggs with luster dust, if using.
Information Category Desserts, Candy Yield 12 eggs
Average( votes):
Print recipe
Adapted from Scoochmaroo Homemade Cadbury Creme Eggs Notes You'll need a chocolate egg mold to shape the candies.
Ingredients1/2 cup light corn syrup
1/4 cup butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Yellow food coloring
16 ounces semisweet chocolate, melted
Luster dust, optional
Directions
Prepare candy eggshells by pouring a small amount of melted chocolate into one of the egg-mold cavities, tilt the mold to coat the entire surface. (Make sure to leave room for the filling.) Repeat with all the cavities. Chill for 5 to 10 minutes, or until set.
In a stand mixer, cream together the corn syrup, butter, powdered sugar, and vanilla. Add milk 1 tablespoon at a time, and continue mixing. This is the egg-white filling. Take a third of the mixture, and tint it yellow. This is the yolk filling.
Transfer egg-white and yolk fillings into 2 pastry bags or resealable plastic bags with a small hole cut in the corner.
Pipe egg-white filling into the eggshell and then a small amount of yolk filling in the center. Repeat with all the eggs. Chill for 5 to 10 minutes to harden.
Cover with a thin layer of melted chocolate to seal in the filling. Repeat with all the eggs.
Remove each egg half from molds, and use melted chocolate to glue the sides together. Chill for 5 minutes to harden.
Brush finished eggs with luster dust, if using.
Information Category Desserts, Candy Yield 12 eggs
Average( votes):
Print recipe
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