Cadbury® Creme Egg "Here's a recipe to show you how to re-create the version of the first soft fondant-filled egg candy to hit the market, many Easters ago. 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." 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.
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