Friday, March 18, 2005

It's that time of year again!

Cadbury Creme Eggs

I am not particularly a chocolate freak as girls can be. But whenever these little buggers come back in the store it's like this manic thing and I have to have one EVERY DAY. This week, I've probably had 3 or 4. I like to refrigerate them so that the creme is more solidified--if they even make it to the fridge! My roommate likes the mini-eggs with the crackling outer layer. I admit, if there's nothing else to eat in the house, I have been known to partatke--of the whole bag. But I swear I'm not a chocolate craver. Would I be like this if this stuff was available all year round? And who knew Cadbury and Schweppes were a congolmerate? Chocolate and ginger ale?


Hoo said...

OMG I said little buggers, I've got Sharpe on the brain for reals!

Sherpa said...

Okay, so I'm not much of a chocolate fan, but I LOVE Cadbury eggs, the mini ones are okay, but the big ones? Pure sweet chocolate bliss. If I could eat one every day, now thats heaven.

Sherpa said...

Cadbury Eggs
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. (
Makes 2 dozen candy eggs.

Hoo said...

Is that industrial espionage? The recipie straight from the factory? Actually I always thought that it comes straight out of the Cadbury Rabbit that quacks like a duck.