Easter: Cadbury Cream Eggs
Source of Recipe
4 on 4
List of 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 Bags milk chocolate chips -- (12 ounce)
2 Tablespoons vegetable shortening
Recipe
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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