Can you believe Easter is THIS Sunday!?! 2014 is flying by at lightning speed, next thing you know… it will be Christmas again 😉 One of my favorite Easter treats are Cadbury Creme Eggs. Above the Peeps and jelly beans, chocolate will always win my heart… Here is a fun recipe to make those delectable treats at home!
Homemade Cadbury Creme Eggs
What you need:
3 cup Powdered Sugar
1/2 cup Corn Syrup
1/4 cup softened Butter
1 tsp Vanilla
Yellow Food Coloring
12 oz Light Cocoa Candy Chips or Milk Chocolate Chips
1/4 tsp Invertase (optional)
How to make Cadbury Creme Eggs at home:
Cream the corn syrup, butter and vanilla together until smooth.
Slowly add in powdered sugar beating throughly mixed in.
If you want to have the centers liquify, add the invertase at this point. The process will take several days after the candies are made.
Transfer 1/3 of the filling to another bowl and yellow food coloring.
Refrigerate both mixtures for a minimum of 30 minutes.
Line a baking sheet with parchment paper.
Form the Yellow mixture into about 1″ balls and place them on the parchment line sheet.
Place in refrigerator or freezer until the yolk balls are firm.
Grab a clump of white mixture and flatten into a circle. Place yellow ball in the middle and wrap the white around it forming into an egg shape. Return to prepared sheet.
Place in freezer until the egg shapes are solid.
Melt chocolate in microwave in 30 second intervals, stirring in between until it is melted and smooth.
Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
Place back on parchment paper.
Refrigerate 10 minutes until chocolate has set.
If you want the centers to liquify, leave them to set for a couple days 🙂