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Top Secret Recipes
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Creme Egg
by Todd Wilbur

      Here's a way to get your Easter candy fix, even when it's not Easter-time.  It's a clone version of the first soft fondant-filled egg candy to hit the market many Easters ago.  Each spring Cadbury candy machines whip out 66,000 of these cool candies every hour.  And now, because of the success of these chocolates with the orange, yolk-colored center, other candy companies have come out with their own milk chocolate eggs.  Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel, or the same type of fondant center as the original - right down to the colors.  Still, nothing compares to these original eggs that are sold only once a year, for the Easter holiday.  And now you can enjoy your own version at home anytime you like.  And this recipe won't require that you make anything close to 66,000 of 'em. 

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bags milk chocolate chips
2 tablespoons vegetable shortening

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.
2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine.
4. Cover both mixtures and refrigerate for at least 2 hours, or until firm.
5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap around it a portion of the white filling that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4 hours or until firm.
6. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir.
7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.
8. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm.


Makes 2 dozen candy eggs.

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