30th. Mar, 2010 | 01:53 am
HELL YEAH. I just ate one, along with having eaten the leftover icing in the bowl. I feel so sick right now, it's amazing. Next time, I'll try making them with agave instead of corn syrup, as I don't like consuming that crap. I made an exception for this recipe, though.
Recipe taken from: http://www.postpunkkitchen.com/forum/vi
TOP SECRET RECIPES VERSION OF CADBURY'S CREME EGG (VEGANIZED, IN THEORY, ANYWAY, BY BRYANNA CLARK GROGAN)
Here's a little Easter present for you. It's a clone 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. These eggs are sold only once a year, for the Easter holiday. And, in that same spirit, this recipe will only be up for a week; so get it while you can or you'll have to wait until next year. Happy Easter, everyone!
1/2 cup light corn syrup (**or brown rice syrup )
1/4 cup Earth Balance Natural Buttery Spread, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered beet sugar, or powdered very light unbleached sugar (++See Note above)
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bags organic vegan chocolate chips
2 tablespoons vegetable shortening (Spectrum, or Smart Balance are non-hydrogenated)
1. Combine the corn syrup, marge, 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 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. (http://www.topsecretrecipes.com) Makes 2 dozen candy eggs.