HOMEMADE CADBURY CREME EGGS RECIPE
Start the egg hunt with this homemade Cadbury creme eggs. Chocolate eggs filled with a light and fluffy yolk for a sweet and fun dessert.
Provided by Recipes.net Team
Categories Candy
Time 1h30m
Yield 15
Number Of Ingredients 10
Steps:
- Place the butter in the bowl of a stand mixer. Alternatively, using a hand mixer is fine. Add golden syrup, salt, orange blossom water, vanilla seeds, and vanilla extract.
- Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.
- Turn mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl when necessary.
- Place one-third of the mixture into a small bowl and add enough yellow coloring to obtain the desired color. Cover both bowls with plastic wrap and put into the freezer for at least 20 minutes.
- When the sugar mixture is thoroughly chilled, remove from the freezer.
- Working quickly take about a half teaspoon of the "yolk" mixture and roll it into a ball. Continue forming the yolks.
- Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer. Now, measure a tablespoon of the "whites", and then roll that into a ball.
- Continue until all the white portion of the sugar mixture is gone. If the whites are too soft to work with, place back into the freezer for a few minutes.
- Remove the yolks from the freezer. Place a white in the palm and gently flatten, creating an indent in the center for the yolk. Place yolk in the indent and cover it up. Roll the white into an egg shape. If sugar gets too soft put it back in the freezer.
- Continue this process until all eggs are complete. Return to the freezer. While the eggs are chilling, temper the chocolate.
- Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well.
- This gives a little more flexibility with the chocolate eliminating some of the need for precise tempering.
- Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off.
- Place the chocolate-covered egg into the fridge for 10 minutes while the chocolate sets.
- Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.
Nutrition Facts : Calories 310.00kcal, Carbohydrate 44.00g, Cholesterol 1.00mg, Fat 14.00g, Fiber 2.00g, Protein 2.00g, SaturatedFat 7.00g, ServingSize 15.00pieces, Sodium 124.00mg, Sugar 38.00g
HOMEMADE CADBURY CREME EGGS
I found this recipe on Buzzfeed. These look like they're really fun to make. I haven't tried this recipe yet, but I will as soon as I find the Lyle's golden syrup at a store. Apparently, the Lyle's golden syrup has a unique, buttery taste, and it doesn't have a decent substitute. You can change the type of food coloring depending on the holiday- maybe red for Halloween, green for St. Patrick's Day, or whatever you like.
Provided by rpgaymer
Categories Candy
Time 1h
Yield 15 eggs, 15 serving(s)
Number Of Ingredients 8
Steps:
- Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand). Add the golden syrup, salt, vanilla seeds (if you're using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.
- Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it's as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes, as you want everything to be really cold while you work with it.
- Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
- Now, scoop out a tablespoon of your "whites" and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with -- just put them back into the freezer for a few minutes.
- When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk inches Place a yolk in the center of the white, then cover it up and roll the white into an egg shape. Continue this process until all your eggs are complete. Return them to the freezer one more time.
- While your eggs are chilling, melt your chocolate. You can microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.).
- Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something - potatoes work well for this - while the chocolate sets.
- Put the eggs in the fridge for only 10 minutes, to let the chocolate set. Remove the toothpick from the egg, and cover up the hole with more chocolate.
Nutrition Facts : Calories 280.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 12.2, Sodium 131.1, Carbohydrate 39.5, Fiber 3.8, Sugar 26.8, Protein 3
COPYCAT CADBURY™ CHOCOLATE CREME EGGS
We're sweet on this homemade Easter candy recipe. All it takes are a few pantry staples and a bit of patience.
Provided by By Tieghan Gerard
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
- Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
- Remove yellow "yolks" from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
- Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
- Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
- Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.
Nutrition Facts : Calories 300, Carbohydrate 47 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 44 g, TransFat 0 g
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