Vegan Cadbury Egg Recipe!
Happy Easter!
I tried to find the original website that I got this from, but no luck. The person I got it from adapted it from another recipe, and I've added {my notes} as well. Have fun!!
cadbury creme eggs
adapted from http://fooddownunder.com/cgi-bin/recipe.cgi?r=41105
1/2 c. light caro syrup (or other corn syrup){Start with a bit less, like 1/3 cup}
1/4 c. Earth Balance (or equiv), softened {soy garden is amazing!}
1 tsp. natural vanilla extract (use the REAL stuff - not the imitation - or it'll be REALLY sweet)
1/4 tsp. salt (optional, IMO)
3 cups powdered sugar
1 bag semi-sweet or soy-milk chocolate chips (I use Tropical Source) {Walmart's store brand semi-sweet work too, but high-quality dark chocolate like Lindt will give you nice thin melty easy to work with chocolate)
2 tbs. vegetable shortening (i used spectrum organic shortening) {I used Crisco 'cause I'm poor}
**OPTIONAL**
yellow food coloring
red food coloring
(this has more appeal if you want the egg "yolk" but can be omitted as a time saver/for adults)
STEP 1:
Combine Caro Syrup, Earth Balance, and (salt) in a large bowl and beat well until smooth. Cream in powdered sugar, one cup at a time, until smooth.
STEP 2:
(OPTIONAL)
Set aside 1/3 of the mixture and place it in a bowl. Add yellow and red food coloring to desired "yolk" color. Cover both mixtures and refrigerate ~2 hours, or until firm.
STEP 3:
Roll a small, marble sized ball of the orange filling. Wrap the white filling around it.
(OR just use all white)
Form into the shape of a small egg (pinch the top to flatten slightly) and place onto a cookie sheet that has been brushed with shortening. Refrigerate these for 3-4 hours or until very firm. I like to leave them overnight (saves on mess, too!) (i needed to freeze them, but that's probably because i added extra stuff that kept it from keeping it's shape. still tasty though.)
STEP 4:
Heat chocolate and shortening in a double boil until completely melted and blended. (of course keeping in mind the tempering rule of not allowing it all to melt before removing the heat source, then mixing to encourage the melting and beginning of crystallization)
STEP 5:
Use a toothpick, skewer or fork to dip each egg into the chocolate. Tap off excess, place on wax paper and chill. (i placed them on very lightly shorteninged silicone mat. they stuck to the non-shorteninged mat, so i'd have to patch the hole at the bottom with extra chocolate.){I put mine in the freezer on aluminum foil, no shortening needed}
STEP 6:
Once candies have hardened completely, repeat step 5. (i only needed to do 1 coat) {I have only made small valentines candy with this recipe, but I found it much easier to coat each piece halfway, let harden, then coat the rest. Use your fingers! It's messy but more efficient.}
STEP 8:
Refrigerate until hard. Wrap in colored saran wrap or foil if serving individually. (i didn't refrigerate until it was already hardened.)
extra stuff i did differently:
i don't know why i added extra stuff. but i added about 1/2 cup of lyle's golden syrup (dude! it tastes like butterscotch!) and more powdered sugar. i think i remember substituting 1/2 of the karo with agave as well. and since my balls would slowly glop all over the place, i decided to freeze 'em. this was a really good move because that made the chocolate cool a lot quicker (and adhere thicker as well, so i didn't need to dip a second time.)
Things I ended up doing for Valentines candy: I ended up making small batches of thick frosting, starting with margarine and powdered sugar with different extracts, blending in a bit of brown rice syrup, all by hand- with this mixture I piped a batch of centers with a wide round tip onto a tinfoil lined square cake pan. Pop in the freezer until hard, then coat with chocolate, freeze again (although apparently it's better to refrigerate chocolate rather than freeze? They tasted really good, but only last a few days until the chocolate "blooms" and they taste waxy. So enjoy them quickly!)
I tried to find the original website that I got this from, but no luck. The person I got it from adapted it from another recipe, and I've added {my notes} as well. Have fun!!
cadbury creme eggs
adapted from http://fooddownunder.com/cgi-bin/recipe.cgi?r=41105
1/2 c. light caro syrup (or other corn syrup){Start with a bit less, like 1/3 cup}
1/4 c. Earth Balance (or equiv), softened {soy garden is amazing!}
1 tsp. natural vanilla extract (use the REAL stuff - not the imitation - or it'll be REALLY sweet)
1/4 tsp. salt (optional, IMO)
3 cups powdered sugar
1 bag semi-sweet or soy-milk chocolate chips (I use Tropical Source) {Walmart's store brand semi-sweet work too, but high-quality dark chocolate like Lindt will give you nice thin melty easy to work with chocolate)
2 tbs. vegetable shortening (i used spectrum organic shortening) {I used Crisco 'cause I'm poor}
**OPTIONAL**
yellow food coloring
red food coloring
(this has more appeal if you want the egg "yolk" but can be omitted as a time saver/for adults)
STEP 1:
Combine Caro Syrup, Earth Balance, and (salt) in a large bowl and beat well until smooth. Cream in powdered sugar, one cup at a time, until smooth.
STEP 2:
(OPTIONAL)
Set aside 1/3 of the mixture and place it in a bowl. Add yellow and red food coloring to desired "yolk" color. Cover both mixtures and refrigerate ~2 hours, or until firm.
STEP 3:
Roll a small, marble sized ball of the orange filling. Wrap the white filling around it.
(OR just use all white)
Form into the shape of a small egg (pinch the top to flatten slightly) and place onto a cookie sheet that has been brushed with shortening. Refrigerate these for 3-4 hours or until very firm. I like to leave them overnight (saves on mess, too!) (i needed to freeze them, but that's probably because i added extra stuff that kept it from keeping it's shape. still tasty though.)
STEP 4:
Heat chocolate and shortening in a double boil until completely melted and blended. (of course keeping in mind the tempering rule of not allowing it all to melt before removing the heat source, then mixing to encourage the melting and beginning of crystallization)
STEP 5:
Use a toothpick, skewer or fork to dip each egg into the chocolate. Tap off excess, place on wax paper and chill. (i placed them on very lightly shorteninged silicone mat. they stuck to the non-shorteninged mat, so i'd have to patch the hole at the bottom with extra chocolate.){I put mine in the freezer on aluminum foil, no shortening needed}
STEP 6:
Once candies have hardened completely, repeat step 5. (i only needed to do 1 coat) {I have only made small valentines candy with this recipe, but I found it much easier to coat each piece halfway, let harden, then coat the rest. Use your fingers! It's messy but more efficient.}
STEP 8:
Refrigerate until hard. Wrap in colored saran wrap or foil if serving individually. (i didn't refrigerate until it was already hardened.)
extra stuff i did differently:
i don't know why i added extra stuff. but i added about 1/2 cup of lyle's golden syrup (dude! it tastes like butterscotch!) and more powdered sugar. i think i remember substituting 1/2 of the karo with agave as well. and since my balls would slowly glop all over the place, i decided to freeze 'em. this was a really good move because that made the chocolate cool a lot quicker (and adhere thicker as well, so i didn't need to dip a second time.)
Things I ended up doing for Valentines candy: I ended up making small batches of thick frosting, starting with margarine and powdered sugar with different extracts, blending in a bit of brown rice syrup, all by hand- with this mixture I piped a batch of centers with a wide round tip onto a tinfoil lined square cake pan. Pop in the freezer until hard, then coat with chocolate, freeze again (although apparently it's better to refrigerate chocolate rather than freeze? They tasted really good, but only last a few days until the chocolate "blooms" and they taste waxy. So enjoy them quickly!)