I love Easter candy. I think it is better than any other holiday candy. Halloween is just candy you can get every day, Easter candy is special. I am always debating if I want Cadbury Mini-eggs, Cadbury Creme Eggs, jelly beans, and the beloved Peeps! As you know, I’m always a fan of making things from scratch, but when it comes to candy it has become a necessity. My daughter has a severe peanut allergy and most candy are made in factories that also have peanuts around. I want her to be able to enjoy what others can, so there will a lot of candy making going on from now on.

There is a lot of down time with this recipe, but it’s worth it and the actual making process is very easy. Rolling into an egg shape is fairly easy as well, so there is no need to go out and buy a candy mold just for these.

Cadbury Creme Eggs

Ingredients

• 1/2 cup light corn syrup
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 cups powdered sugar
• 4 drops yellow food coloring
• 2 drops red food coloring
• 12 oz. milk chocolate chips
• 2 Tbsp shortening

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Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer. Add sugar, one cup at a time, mixing by hand after each addition. Remove about 1/3 of the mix and place in a small bowl. Add yellow and red food coloring and stir. Cover both mixes and refrigerate at least 2 hours. When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3 to 4 hours. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir and microwave for another minute. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1 to 2 hours of chilling, dip each candy one more time and chill.

Makes about 26 1.5 inch eggs.

Source: Insider’s Recipes Master Edition