The Pioneer Woman Tasty Kitchen
Profile Photo

Homemade Cadbury Creme Eggs

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A homemade version of our favorite Easter candy.

Ingredients

  • ¾ sticks Butter, Softened
  • ½ cups Lyle's Golden Syrup
  • ½ teaspoons Salt
  • 3 drops Orange Blossom Water (optional)
  • 1 whole Vanilla Bean, Seeds Removed
  • 1 teaspoon Vanilla
  • 3 cups Powdered Sugar
  • ¼ teaspoons Yellow Food Color
  • 12 ounces, weight Dark Chocolate Or 1 Bag Bittersweet Chocolate Chips
  • 1 Tablespoon Canola Oil, If Needed

Preparation

Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water (if using), vanilla bean, and vanilla. 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 the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.

Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.

Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.

When the sugar mixture has completely chilled, remove from the freezer. Working quickly, take about ½ teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your 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 working with your “whites,” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone. If the “whites” are too soft, place the mixture back into the freezer for a few minutes.

Remove the “yolks” from the freezer. Place a “white” in the palm of your hand and gently flatten a bit. Create a indent in the center to rest the “yolk” in. Place the “yolk” in the center of the “white” then cover it up. Roll the “white” into an egg shape. If at any point the sugar mixture gets too soft, quickly put it back into the freezer.

Continue this process until all your eggs are complete. Return to the freezer.

While your eggs are chilling, temper your chocolate (see http://www.davidlebovitz.com/2005/08/tempering-choco/). Or melt the chocolate in a microwave at 30-second intervals, stirring very well in between. Add the canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate, eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg.

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 toothpick into something —like a yam perhaps—while the chocolate sets.
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.

4 Comments

You must be logged in to post a comment.

Profile photo of ashleyrodriguez

ashleyrodriguez on 4.17.2011

Lyles is syrup made from pure sugar can rather than corn. You can substitute corn syrup if you have a problem finding Lyles.

Profile photo of The Three Little Piglets

The Three Little Piglets on 4.10.2011

Cream eggs are my favorite Easter treat! But what is Lyle’s Golden Syrup – is it a corn syrup?

Profile photo of Elena Sanchez

Elena Sanchez on 4.9.2011

What a good idea! These look fabulous!

Profile photo of whatthedogate

whatthedogate on 4.8.2011

How cool!

No Reviews

You must be logged in to post a review.

Related Recipes

Tahini Chocolate Tarts
Profile Photo by Purely Healthy Living, Maria in Desserts
A simple, no bake recipe made from the delicious combination of...
1.00 Mitt(s) 1 Rating(s)1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Double Chocolate Chipotle Fudge
Profile Photo by The Gourmet Country Girl in Desserts
Making fudge is easy with this low calorie dessert recipe! This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 32 Level: Easy


Orange Tarragon Fruit Leather with Hazelnut and Coconut
Profile Photo by Tastes Like Green Spirit in Desserts
A vegan healthy DIY fruit gum. Just oranges, tarragon, vanilla, hazel...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 10 Level: Intermediate


Homemade Peanut Butter & Jelly Cups
Profile Photo by PW Food & Friends in Desserts
From Natalie Perry of Perry's Plate.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Valentine Pretzel Hug Bites
Profile Photo by Chanda | My Farmhouse Table in Desserts
An easy heart-shaped recipe for Valentine Pretzel Hug Bites is perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy