Copycat Cadbury Chocolate Creme Eggs Recipes

HOMEMADE CADBURY CREME EGGS RECIPE

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.

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.

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.