Cadbury Creme Eggs are a personal favorite and much loved anywhere Cadbury Creme Eggs are sold. They are available throughout the year but make a special treat for Easter also.

This Chocolate candy recipe requires a few hours of chilling in between each stage so allow plenty of time to prepare. They can be made before hand, wrapped in foil and refridgerated until you are ready to eat them.

I also have included a humorous video involving Cadbury creme eggs to give you an idea of what they look like if you are not familiar with Cadbury Creme Eggs.

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Cadbury Chocolate Creme Eggs

Ingredients:

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 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening

Method:

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 in a small bowl. Add the food colorings, and stir well.
4. Cover both mixtures, and refrigerate for at least 2 hours, or until firm.
5. When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap a portion of the white filling (approx. twice the size) around it. Form this filling into the shape of an egg, and place it on a cookie sheet that has been brushed with a light coating of vegetable shortening. Repeat process with the remaining filling ingredients, then refrigerate these “eggs” 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 for 1 minute, then stir, and microwave again for 1 minute more; stir.
7. Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill 1-2 hours
8. After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.

Serve: 12 eggs

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