Hi my name is Mindy and I’m addicted to Creme Eggs. Ugh, I crave them like nothing else. The problem is, they make me sick. Because of all the corn syrup and other bad junk they put in there. I’ve been wanting to try to make my own for a while and this year I finally did it! I’m not gonna lie, this was a lot of work and they don’t taste *exactly* like the real thing. I also used semi-sweet chocolate for the coating to make it just a little less sickeningly sweet, but it does give it a different taste. Still, they are pretty tasty and I think whipping these up once a year will be a new tradition.
Homemade Creme Eggs with no Corn Syrup
Adapted from this recipe on The Hungry Mouse
Ingredients & Supplies
1/4 cup Lyle’s golden syrup (purchased at Cost Plus World Market)
3 Tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar (a.k.a. powdered sugar)
One drop yellow food coloring
6 oz. milk or bittersweet chocolate chips (half of one standard package)
Candy truffle or oval shaped mold
Makes ~30 creme eggs if you use the mold. If you want to roll them and dip by hand, it will yield less.
1. Let the butter soften for about 30 minutes. Slice and place in mixing bowl.
2. Add the Lyle’s 1/4 cup golden syrup, then the 1/2 teaspoon vanilla extract. Beat in the Kitchenaid mixer or mix by hand until it’s creamy.
3. Add the 1 1/2 cups powdered sugar. Standard powdered sugar has corn starch so I blended my own powdered sugar using granulated sugar. I couldn’t get it as powdery as I would have liked, so my filling wasn’t as creamy as a regular creme egg. It was more crunchy. Mix well (start slow or the powder will go everywhere) until the filling looks a little like Play-Doh.
4. Separate about 1/3 of the filling and put into a separate bowl. Add a drop of yellow food coloring, or more if you want it bright yellow.
5. Put both mixtures in the freezer for about 10 minutes to harden.
6. Using a baking pan or other flat surface covered in wax paper or foil, roll the yellow filling into small balls the size of a pea (depending on the size of your mold). The mixture will warm as it comes into contact with your fingers so work quickly, and if the mixture is hard to roll, put it back in the freezer for a few minutes (you will need to put the rolled ones back in the freezer as well or they will melt.
7. Using the white filling, flatten some in your hand about the size of a quarter. Take a yellow filling ball and put it on top of the white filling and wrap the white filling around it. You’re basically making the “egg” with the yellow yolk in the middle. Place back in the freezer for 15 minutes to harden.
8. Melt the chocolate chips in a microwave safe dish for 30 seconds at a time, stirring in between, until the chocolate is fully melted.
9. a) Pour a tiny bit of chocolate into each mold. b) Place the rolled filling on top of the chocolate. c) Pour chocolate around it until the mold is full. In the picture you’ll see three stages: The bottom row is step a, the middle row is step b and the top row is step c. Place the mold in the freezer until the chocolate is firm, about 15 minutes or so.
10. Pop the creme “eggs” out of the mold and wrap in individual foil pieces, or save in a container with a lid. You should keep these in the fridge because they melt quickly! When ready to eat, take out a couple minutes early and then go to town!