In the past, I have always tried to post something new at least six times a month. However, with the new job I have been transferred to, I'm afraid this won't be the case in the future. I'll do my best to keep up, but I may have to limit my time here to once a week. With that said, I have a great recipe for you that I promised.Now that Easter is over, it's nearly impossible to find Cadbury® Creme Eggs, but I have a recipe where you can enjoy a mock version of these delicious products anytime you want. Normally, I try to only post short, easy recipes, but this time I am going to make an exception. If you want them bad enough, you'll work for it. As with all recipes, please read the complete recipe before starting.
Carol
Mock Cadbury Eggs
1/2 C. light corn syrup
1/4 C. butter, softened
1 t. vanilla
1/4 t. salt
3 C. powdered sugar
yellow food coloring
red food coloring
1 12-oz. bag milk chocolate chips
2 T. vegetable shortening
In a large bowl, combine the corn syrup, butter, vanilla, and salt. Beat with an electric mixer until smooth. Now mixing by hand, add the powdered sugar one cup at a time. Mix well until creamy. Remove about 1/3 of the mixture to a smaller bowl and add 4 drops of yellow food coloring and 2 drops of red food coloring. Stir until the orange color is completely blended throughout the mixture.
Cover both the orange and white mixtures and refrigerate for at least 2 hours. When the mixtures are firm, take a small bit from the orange mixture and roll it between your hands into a marble-size ball. Then, take enough of the white mixture and wrap it around the orange ball into the shape of an egg and roughly twice the size of the orange ball. Place the eggs onto a cookie sheet that has been coated with the vegetable shortening. Repeat this until all of the mixture has been used. Refrigerate the eggs for about 3 or 4 hours, until firm.
Once the eggs are firm, you are ready to prepare the chocolate coating. Place the chocolate chips and the shortening in a small microwave-safe bowl and microwave the mixture on High for about 1 minute, stir and microwave for about another minute, and stir again.
With a fork, dip each egg center into the chocolate, tap on side of bowl to remove excess chocolate, and place eggs onto the a sheet of wax paper to set. Once all of the eggs have been coated, chill in the refrigerator. After about an hour or two of chilling, heat the chocolate and dip the eggs again. Chill for a couple more hours and once they are completely set, they are ready for eating. Use wax paper to wrap the eggs individually.
This recipes should make about two dozen eggs.
1/4 C. butter, softened
1 t. vanilla
1/4 t. salt
3 C. powdered sugar
yellow food coloring
red food coloring
1 12-oz. bag milk chocolate chips
2 T. vegetable shortening
In a large bowl, combine the corn syrup, butter, vanilla, and salt. Beat with an electric mixer until smooth. Now mixing by hand, add the powdered sugar one cup at a time. Mix well until creamy. Remove about 1/3 of the mixture to a smaller bowl and add 4 drops of yellow food coloring and 2 drops of red food coloring. Stir until the orange color is completely blended throughout the mixture.
Cover both the orange and white mixtures and refrigerate for at least 2 hours. When the mixtures are firm, take a small bit from the orange mixture and roll it between your hands into a marble-size ball. Then, take enough of the white mixture and wrap it around the orange ball into the shape of an egg and roughly twice the size of the orange ball. Place the eggs onto a cookie sheet that has been coated with the vegetable shortening. Repeat this until all of the mixture has been used. Refrigerate the eggs for about 3 or 4 hours, until firm.
Once the eggs are firm, you are ready to prepare the chocolate coating. Place the chocolate chips and the shortening in a small microwave-safe bowl and microwave the mixture on High for about 1 minute, stir and microwave for about another minute, and stir again.
With a fork, dip each egg center into the chocolate, tap on side of bowl to remove excess chocolate, and place eggs onto the a sheet of wax paper to set. Once all of the eggs have been coated, chill in the refrigerator. After about an hour or two of chilling, heat the chocolate and dip the eggs again. Chill for a couple more hours and once they are completely set, they are ready for eating. Use wax paper to wrap the eggs individually.
This recipes should make about two dozen eggs.
1 comment:
Creme eggs happen to be one of the three Easter candy 'staples' I've never learned to stomach. But my kids love 'em!
So for me, I'm perfectly content to buy them once a year.
Now peanut butter eggs on the other hand...I can't stock enough! Here it is, two weeks after Easter and the last bag has been opened.
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