Copy Cat Cadbury Creme Eggs Recipes

COPY CAT CADBURY CREME EGGS

Steps:

• 1. Combine corn syrup, butter, vanilla, salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of mixture, place it into a small bowl. Add yellow, red food coloring, stir well to combine. Cover both mixtures, refrigerate at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-size ball from orange filling, wrap around it a portion of white filling that is roughly twice size. Form this filling into shape of an egg, place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat process with the remaining filling ingredients and then refrigerate these "eggs" for 3-4 hours, or until firm. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir. Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill. After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.

COPYCAT CADBURY™ CHOCOLATE CREME EGGS

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.