cadbury creme eggs
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May. 2nd, 2006 | 09:54 pm
cadbury creme eggs
adapted from http://fooddownunder.com/cgi-bin/re
1/2 c. light caro syrup (or other corn syrup)
1/4 c. Earth Balance (or equiv), softened
1 tsp. natural vanilla extract (use the REAL stuff - not the immitation - or it'll be REALLY sweet)
1/4 tsp. salt (optional, IMO)
3 cups powdered sugar
1 bag semi-sweet or soy-milk chocolate chips (I use Tropical Source)
2 tbs. vegetable shortening (i used spectrum organic shortening)
yellow food coloring
red food coloring
(this has more appeal if you want the egg "yolk" but can be omitted as a time saver/for adults)
Combine Caro Syrup, Earth Balance, and (salt) in a large bowl and beat well until smooth. Cream in powdered sugar, one cup at a time, until smooth.
Set aside 1/3 of the mixture and place it in a bowl. Add yellow and red food coloring to desired "yolk" color. Cover both mixtures and refridgerate ~2 hours, or until firm.
Roll a small, marble sized ball of the orange filling. Wrap the white filling around it.
(OR just use all white)
Form into the shape of a small egg (pinch the top to flatten slightly) and place onto a cookie sheet that has been brushed with shortening. Refridgerate these for 3-4 hours or until very firm. I like to leave them overnight (saves on mess, too!) (i needed to freeze them, but that's probably because i added extra stuff that kept it from keeping it's shape. still tasty though.)
Heat chocolate and shortening in a double boil until completely melted and blended. (of course keeping in mind the tempering rule of not allowing it all to melt before removing the heat source, then mixing to encourage the melting and begining of crystallization)
Use a toothpick, skewer or fork to dip each egg into the chocolate. Tap off excess, place on wax paper and chill. (i placed them on very lightly shorteninged silicone mat. they stuck to the non-shorteninged mat, so i'd have to patch the hole at the bottom with extra chocolate.)
Once candies have hardened completely, repeat step 5. (i only needed to do 1 coat)
Refrigerate until hard. Wrap in colored saran wrap or foil if serving individually. (i didn't refrigerate until it was already hardened.)
extra stuff i did differently:
i don't know why i added extra stuff. but i added about 1/2 cup of lyle's golden syrup (dude! it tastes like butterscotch!) and more powdered sugar. i think i remember substituting 1/2 of the karo with agave as well. and since my balls would slowly glop all over the place, i decided to freeze 'em. this was a really good move because that made the chocolate cool alot quicker (and adhere thicker as well, so i didn't need to dip a second time.)
i went to ho' foods this past weekend, and there was no spot on the shelf for the tropical source chips. :-( i sure hope they hadn't decided to discontinue carrying them. they were seriously yummy and put my conscience at ease. i guess i'll have to mail order if i can't find them soon.