In honor of Easter, I’m reposting this Cadbury Creme tutorial from last year. Happy Easter, y’all!
I have to admit that I’m not a huge fan of Cadbury Creme Eggs. They’re way too sweet for my liking, but I do appreciate their festivity and aesthetic appeal. Let’s face it: there’s something delightfully whimsical about an eggshell made of chocolate filled with a creamy yolk and white. Also, Shawn loves them.
And so in the spirit of festivity and generosity I decided to try my hand at making my own. I found a great tutorial on Instructables and was surprised how few ingredients the eggs required. The only things I didn’t have in the house already were egg molds (which I bought online) and yellow food coloring.
The homemade eggs were even sweeter than the store-bought ones and the filling was thicker. To eat an entire one alone would be to invite a sugar rush (and consequential crash) of epic proportions. But you have to admit- they look cool.
photo by Shawn Poynter
Cadbury Creme Eggs
- 1/2 cup light corn syrup (or golden syrup if you’re across the pond)
- 1/4 cup butter, room temperature
- 3 cups confectioner’s powdered sugar (icing sugar)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- yellow food coloring
- 1 (12 ounce) bag milk chocolate chips
- hollow egg molds
Cream together the corn syrup, butter and vanilla. Sift in the confectioner’s powdered sugar and beat until incorporated.
Now to get fancy and separate the filling into whites and yolks. Take out about a third of the filling and stir in some yellow food coloring. Put the two bowls in the fridge, as they’re easier to work with once they’re set up a little.
Make little yolk balls out of the yellow mixture. Place them on some parchment. Put them back in the fridge or even the freezer to firm up. This step is sticky! It helps to keep your hands clean and cold.
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Stick them in the fridge.Melt the chocolate in a double boiler or in short bursts in the microwave. Fill the molds with the chocolate and swirl to coat the sides.
Once the molds are set, plop a filling ball into half of each mold. Using more melted chocolate, join the two halves of the egg together. Let set and demold. The freezer does wonders for this step. Don’t fret if your eggs break or turn out imperfectly. Just enjoy.
For more recipes like this one, visit the Domesticity Page.