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
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
After 1-2 hours of chilling, dip each candy once more, and chill
for several hours, or until completely firm.
Optional – use one less teaspoon of the corn syrup, and replace with one teaspoon of your favorite flavored extract.
Recipe taken from YourFavoriteChocolateRecipes.com