 Cadbury
Eggs
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 bag 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 a portion of the white filling around it 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 to 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 to 2 hours of chilling, dip each candy once more and chill
for several hours, or until completely firm.
(http://www.topsecretrecipes.com)
Makes 2 dozen candy eggs
*** This recipe could easily be revised for a low pro version
using any low pro chocolate!
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