I am 38 years old and I still love Cadbury Easter Creme Eggs. I am also a huge life-long fan of Laura Secord Easter Eggs. This recipe is basically a combination of the two.
I found the recipe here.
For my own records, here’s how I adapted it slightly (and, below, some notes on what I’d do differently next time).
Makes about 15 eggs.
1/2 cup Lyle’s golden syrup
6 tablespoons butter, softened
½ teaspoon salt
1 teaspoon vanilla bean paste
1 teaspoon vanilla
3 cups powdered sugar
small blob of yellow gel food colouring
6 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips
- Cream together butter, golden syrup, salt, vanilla bean paste, and vanilla extract in stand mixer.
- Mix on medium and make sure to scrape down the sides repeatedly.
- Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.
- Place 1/4 of the mixture into a small bowl and add enough yellow food coloring gel to obtain your desired color. Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes; your mixture must be very cold while you work with it.
- When the sugar mixture is thoroughly chilled, remove from the freezer. Make small balls out of the yellow mixture. Place them on a bit of parchment paper, on a cookie tray, and put them in the freezer.
- Scoop out blobs of your “whites” and roll them into balls.
- Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten it a bit. Press a yolk into the centre and carefully mush the white around to hide the yolk.
- Continue this process until all your eggs are complete. Return them to the freezer.
- Microwave the chocolate chips in a large bowl in 30 second intervals, stirring very well in between.
- Remove eggs from the freezer and dunk them in the melted chocolate. Place them on parchment paper on a cookie sheet. When they’re all finished, put the tray into the fridge for about 10 minutes to allow the chocolate to set.
I adjusted this recipe for ease of use – no toothpicks! my eggs are sorta’ round! If I were making this as a gift for someone, I’d probably try harder to make them look like actual eggs.
Next time, I’ll make them much smaller. I think you could easily make 30 eggs out of this recipe.
Next time, I’ll try using homemade icing sugar (better flavour)
Put the mixtures in the freezer for a few minutes any time it gets a bit soft – it’s much easier to work with when it’s harder.
Lyle’s Golden Syrup is available in my grocery store and at the Bulk Barn.