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Homemade Creme Eggs
  • 1/2 cup light corn syrup
  • 1/4 cup butter room temperature
  • 1/4 tsp salt
  • 1-2 tsp vanilla extract
  • 3 cups powdered sugar
  • 3 drops yellow food coloring optional
  • 12 oz milk chocolate
  • 1 tsp coconut oil
  1. Combine light corn syrup, room temperature butter, salt, and vanilla using your mixer. Beat until smooth.

  2. Add powdered sugar slowly, maybe a half cup at a time. Mix by hand to avoid a mess. As the powdered sugar combines with the other ingredients, you can start using your mixer again. Mix until smooth.

  3. Optional: Take about a third of the mixture and place into another bowl. Mix in yellow food coloring until desired color is achieved.

  4. Melt chocolate and coconut oil in 30 second increments in microwave. Stir between rounds. Chocolate will become smooth after a few rounds.

  5. Spoon chocolate into candy molds. Tap to get the bubbles out. Allow to sit for 1-2 minutes to make a slightly thicker shell. Pour out excess chocolate.

  6. Refrigerate molds for a few minutes to slightly firm up the chocolates.

  7. Add in filling. Start with the white part, then put a ball of yellow "yolk" in the middle. Cover with more white.

  8. Refrigerate if necessary to firm up the filling. If filling is already firm or after refrigeration, cover the backs of the molds with chocolate. Refrigerate for at least 30 minutes to solidify the chocolate in the mold.

  9. Remove chocolates from molds when they come out of the molds easily. If the chocolate sticks too much, place back in the refrigerator and cool longer. You may want to place these back in the refrigerator after removing from molds to ensure that chocolate solidifies completely.

  10. Serve when you can't keep the ravening hordes away any longer.