Homemade (dairy free) Cadbury Creme Eggs!!

The Cadbury Bunny's appearance on t.v. was an exciting moment for us Timinski's and our French Canadian sweet tooths. We loved Cadbury Creme Eggs and were so sad when they were cut out of our Easter treats, as their buttery goodness ached in our tummies. 

 

Traditional Cadbury Creme Eggs are a chocolate -covered- icing- filled-creamy -sweet -chocolate -treat. 
 

This year, Charlotte has come to the rescue of our Cadbury Creme Egg deprivation and has created her own version. These babies are the bomb, and are worth making! Our dad (who is our home’s top chef judge), ate these Creme Eggs to his heart’s content, and gave them five stars. 

Warning: may cause smiles, energy and extra Easter Joy. 

Cadbury Creme Egg Bunny commercial from 1987 :)

Charlotte’s Creme Eggs

Ingredients 
1/2 cup of corn syrup
3/4 cup of vegan margarine 
1/2 tsp of salt
1 tsp of vanilla
3 cups of icing sugar
1/2 tsp of yellow food colour
12 oz of dark chocolate 

Step 1: Place the margarine in a mixing bowl. Add the corn syrup, salt, vanilla. Mix on medium low speed to combine. Scrap down the sides of the bowl with a rubber spatula. 

Step 2: Turn the mixer to low and slowly add the icing sugar. Mix until smooth. 

Step 3: Place 1/3 of the mixture into a small bowl and add enough food colour to obtain desired colour. Cover both bowls with plastic wrap and place in freezer for 15 minutes.

Step 4: Place 1 tsp of the yellow mixture (this is the yolk) in the palms of your hands,  roll into a small ball. Place back in the freezer for ten minutes. 

Step 5: Take 1 tbsp of the white mixture and flatten in the palm of our hands. Place a yolk in the center, and form the white around it, to make an oval egg. Place back into the freezer for 20 more
min. 

Step 6: Melt chocolate either in the microwave on 25 second intervals, or on a double broiler. Dip eggs into the chocolate to cover. Place in the fridge to harden. 

Enjoy! Eat or hide them far into the fridge, away from everyone else!