How To Make Your Own Cadbury Creme Eggs

Because Easter baskets shouldn’t be reserved for children.

1. Easter without Cadbury eggs is like Thanksgiving without pie.

Which is to say, you’ll need to make these.

2. Here’s what you’ll need.

This will make about 15 decent-sized eggs. But NO ONE will judge you if you double this recipe.

INGREDIENTS
½ cup Lyle’s golden syrup
6 tablespoons butter, softened
½ teaspoon salt
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼ to ½ teaspoon yellow food coloring
12 ounces dark chocolate, chopped (or 1 bag bittersweet chocolate chips)

Get the full recipe at Food52.

4. Step 1: Mix everything together but the chocolate.

Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand for extra street cred). Add the golden syrup, salt, vanilla seeds (if you’re using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.

5. Step 2: Make the yolk

Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it’s as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes — you want everything to be really cold while you work with it.

Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture.

Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.

6. Step 3: Roll the yolk into the whites.

Now, scoop out a tablespoon of your “whites” and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with — just put them back into the freezer for a few minutes.

When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk in. Place a yolk in the center of the white, then cover it up and roll the white into an egg shape.

Continue this process until all your eggs are complete. Return them to the freezer, one. More. Time. You’re almost done!

7. Step 4: Melt and dip

While your eggs are chilling, melt your chocolate. You can be fancy and temper it like this, or microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.)

Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something – potatoes work well for this – while the chocolate sets.

8. Step 5: Reward your DIY skills with…

…one more stint in the fridge. (This time it’s only for 10 minutes, to let the chocolate set.) Remove the toothpick from the egg, and cover up the hole with more chocolate. If you’re too impatient or don’t mind it, skip that last step — and just eat!

To save and print the full recipe, go to Food52.

Photos by Ashley Rodriguez of Not Without Salt.

Food52 is a community for people who love food and cooking. Follow them at Food52.com and on Twitter @Food52. Or, get answers to your burning food questions with our new (free!) FOOD52 Hotline iPhone app.

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