Obviously Easter is approaching fast – where is this year going?! – and we are all starting to think about little things we can do for the Easter holidays to entertain the kids. I came across this recipe on pinterest and thought I would give it a go myself, fully expecting it to be an absolute disaster zone.
It actually did work though! It was messy, sticky and sickly for everyone who licked fingers (of course I didn’t … ok maybe just a little), but it worked and the end result tastes just like cadburys creme eggs should!
Here’s what you need:
- 1/2 cup of Lyes golden syrup
- 1 packet of butter approx 250g
- 1 tsp of vanilla extract
- 3 cups of icing sugar (powdered sugar, sometimes called confectioners sugar)
- a few drops of yellow food colouring
- 500g bar of cadburys milk chocolate
So I think the first thing to do, especially if you are like me and not a fan of sticky fingers, is to mentally prepare yourself for sticky hands, mess and more mess… once you are over the fact that this is going to require at least the same amount of clean up time – which of course the kids can help you with – then you will be fine!
Firstly place the room temperature and chopped up butter into a mixer. Add the syrup and vanilla extract and mix until it is smooth and creamy. From there you need to add the icing sugar – what would suggest, especially if you have little ones of Roo’s age (nearly 3 years) helping you, is measuring out the 3 cups of sugar, then adding the sugar 1/2 a cup at a time and keep your mixer on low. This avoids the huge poof of sugar that you will inevitably get if you pop it all in at once!
Once the sugar has been added your mixture should resemble a pale soft play dough like substance. Take a 1/3 of the mixture and place it in another bowl to make the yolk of the egg. All you need to do to make that is add the yellow food colouring (1/2 to 1 tsp depending on how dark you want the yolk to be) and mix well to make sure there are no streaks as they will taste vile.
Pop both mixtures in the freezer for 10-15 minutes, the idea is to make the mixture nice and stiff, not to freeze it. While you are waiting fill up the sink with water and washing up liquid and tidy up all the bits that you have used and don’t need any more!
Once the mixture is nice and firm you can make the inside of the egg. You can either grab a small piece of the yellow mixture and roll it in your palm to make a ball, or you can use a melon baller, make as many as the mixture allows and then pop them back in the freezer for 5 minutes. Once they are firm again, take a dessert spoon full of firm white mixture and make an indent in the middle, add your yellow ball and ‘wrap’ the white around it. Use your hands to make the mixture into an egg shape, and then push the ‘egg’ onto a skewer or better yet a pop stick (you can get packs from most good crafting or cookery shops). Keep going until you have used all of your mixture. Again back to the freezer while you melt the chocolate.
You can melt the chocolate using a double burner method (place a glass bowl over a saucepan of water and heat until the chocolate is smooth) or in the microwave on medium to low.
Once the chocolate is melted you can leave it to cool for a few minutes. The final step is to swirl your firm and cold eggs in the chocolate mixture until they are covered completely, they should dry very quickly because the mixture will be so cold, but I would still pop them back in the fridge or freezer for a matter of minutes… then enjoy the fruits of your labour!!
If you have some clear plastic bags you can make miniature versions of these and give them as easter gifts… they also make super cool easter egg hunt treats if you use some colour foil and hide them around the house or garden.