Homemade Cadbury Creme Eggs........

It's no secret in our household that Pinterest is my drug of choice. I can live without Facebook but please don't take away all my new found treasures and future dreamy things that I happily find and pin on my various boards. Two days ago I came across one of the most brilliant pins (of course posted by one of my CCC ladies) for a drug that comes around seasonally..... the Cadbury Creme Egg.....

Posted on instructables.com was the secret to that creamy chocolaty treat. Here is the recipe from their site with a few tips I learned in the candy making process.

Here is what you need:

1/2 cup light corn syrup (or golden syrup if you're across the pond)
1/4 cup butter, room temperature
3 cups confectioner's powdered sugar (icing sugar)
1 teaspoon vanilla
1/4 teaspoon salt
yellow food coloring
milk chocolate chips melted in a double broiler

1. Cream together the corn syrup, butter and vanilla.
2. Add the powdered sugar 1/3 cup at a time and beat until incorporated.
3. To get the whites and yolks separate the filling by taking out about a third of the filling and stir in some yellow food coloring.
4. Put the two bowls in the fridge, as they're easier to work with once they're set up a little.
5. Form small balls (yolks) and place on a parchment lined cookie sheet and place in freezer
6. After about 30 minutes wrap the white mixture around your yolk balls. Place your eggs in the freezer to form
7. Melt chocolate in a double broiler and dip your eggs in the chocolate. I used a two spoon roll/dip method :)
8. Place back on parchment paper to set.

For 'runnier' eggs set them out to room temperature. For firmer eggs keep refrigerated.

My sister freezes a stash of the store bought kind and with self control of a saint rashens herself these treats throughout the year. Sorry Hershey..... from now on I'm making my own.