Common Sense Living

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Yes, you really can make your own creme eggs for Easter.

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 bag milk chocolate chips (12 ounces)
2 tablespoons vegetable shortening

Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.

Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.

Remove about 1/3 of the mixture, and place it in a small bowl. Add
the food colorings, and stir well.

Cover both mixtures, and refrigerate for at least 2 hours, or
until firm.

When mixtures are firm, roll a small, marble-sized ball from the
orange filling, and wrap a portion of the white filling (approx.
twice the size) around it. Form this filling into the shape of an
egg, and place it on a cookie sheet that has been brushed with a
light coating of vegetable shortening. Repeat process with the
remaining filling ingredients, then refrigerate these “eggs” for 3-4
hours, or until firm.

Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir,
and microwave again for 1 minute more; stir.

Use a fork or skewer to dip each center into the chocolate; tap the fork
lightly on the side of the bowl, then place each candy onto waxed
paper. Chill.

After 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.

Makes 12

Optional – use one less teaspoon of the corn syrup, and replace with one teaspoon of your favorite flavored extract.

Recipe taken from YourFavoriteChocolateRecipes.com

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