Who doesn’t love a Cadbury Creme Egg? I mean, they’re so sweet but for some reason you don’t care – you can eat a few of them in one sitting?
Okay, I’m obviously speaking for everyone but what I meant to say is I can definitely polish off 3-4 Creme Eggs in an hour. Easter is my favorite seasonal candy holiday (I’m sure I’ve already spoke to you about my love of Peeps…) But who knows what is actually in these things chemically?
Check out this awesome copycat recipe for Cadbury Creme Eggs:
- 1/2 cup corn syrup
- 6 tablespoons butter
- 1/2 teaspoon salt
- 3 drops orange blossom water
- 1 vanilla bean, seeds removed
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 12 ounces dark chocolate
- Put butter in the bowl of a stand mixer that has been fitted with the paddle attachment
- Add the corn syrup, salt, orange blossom water, vanilla seeds, and extract.
- Mix on medium to combine, then scrape down the sides of the bowl with a rubber spatula to assure everything is mixed well.
- Turn down the mixer and slowly add the powdered sugar.
- Mix this mixture until there are no lumps and it is completely smooth.
- Place a third of the mixture into a small bowl and add yellow food coloring.
- Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes.
- Working quickly take about a half teaspoon of the yellow mixture and roll it into a ball.
- Repeat with the remainder of the batter and once the yolks are complete, place them on parchment paper and return them to the freezer.
- Measure a tablespoon of your original mixture and then roll that into a ball.
- Repeat with the remainder of the batter.
- Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten a bit.
- Create an 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.
- Continue this process until all your eggs are complete. and return the finished product to the freezer.
- While your eggs are chilling, melt the chocolate in a microwave or use a double boiler.
- Add 1 tablespoon canola oil to the chocolate and stir well.
- One at a time, remove the egg from the freezer, stick a toothpick in it and dip the egg into the chocolate and carefully let the excess chocolate drip off.
- While the chocolate is setting stick the other end of the toothpick into something that will assist the egg in sitting upsright in the fridge for about 10 minutes.