Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF

Name: Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF
Yield: 20 servings
Cuisine: American
Ingredients: 245 grams liquid glucose / light corn syrup (Karo brand is gf); 85 grams gold foil-wrapped Stork margarine block, softened; 1 1/2 tsp vanilla extract; 565 grams icing / powdered sugar plus extra for dusting; as required orange gel food colour; 400 grams chocolate, I use Plamil brand free-from chocolate; 1 1/2 tsp olive oil; 20 foil squares for wrapping

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Easter can be difficult for parents of kids with dairy allergies as nowadays it's all about the chocolate. I think these taste as close to Cadburys Creme Eggs as Cadbury makes themselves and they certainly got my childrens seal of approval!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

20 servings

245 gramsliquid glucose / light corn syrup (Karo brand is gf)
85 gramsgold foil-wrapped Stork margarine block, softened
1 1/2 tspvanilla extract
565 gramsicing / powdered sugar plus extra for dusting
as required orange gel food colour
400 gramschocolate, I use Plamil brand free-from chocolate
1 1/2 tspolive oil
20foil squares for wrapping

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Steps

1

In a mixer bowl, combine the glucose with the butter and vanilla and cream together
2

Beat in the icing sugar a scoop at a time. You need this mixture to be thick and not at all runny. It needs to be SO stiff that you could stand a spoon in it
3

Take a third of the fondant out and dye it orange using gel colour. Liquid will thin it down, you don't want to do that
4

Now put both colours into seperate freezer-proof containers and put them in the freezer until the fondant is nice and stiff, check it after half an hour then every 15 minutes after if not set enough
5

Pinch pieces of the orange fondant off and roll into 20 marble-sized balls. Place on a baking tray lined with parchment paper. Work quickly and put the tray back in the freezer as the fondant will start to soften and get sticky very fast
6

Make the white fondant balls almost ping pong sized, place on a lined baking tray as before and set back in the freezer to firm up again. Match the amount to the orange balls
7

Take them out of the freezer and place another piece of parchment paper over the top of them. Flatten them with your palm (make sure your hands are cold) or the bottom of a drinks glass
8

Set the 'yolks' on top in the middle of the 'whites'
9

Now pinch the 'whites' around the 'yolks' and reform the balls by rolling quickly in your hands. It's best to dust your hands with icing sugar first as this is a sticky, messy job
10

Put all of the fondant balls back in the freezer when rolled to freeze completely. Leave them overnight to set really well
11

When ready, melt the chocolate over a bain marie or in the microwave, stirring well to remove any hotspots and stir in the oil to make it glossy. Let it cool down but where it's still runny
12

Use a cocktail stick or 2 to skewer the fondant egg/ball and dip in the cooled chocolate, swirling the excess off. The chocolate will set very quickly on the frozen fondant but the fondant will thaw very quickly too so do a half batch then put back in the freezer to set again while you dip the other half
13

Repeat the dipping and freezing at least once more, twice is best, use up all your chocolate to get a good thick 'shell'
14

Remove the skewer and wrap each egg in a square of foil. Store in the fridge or freezer until you can't resist them any longer!
15

You don't have to do the 2 colours, you can just leave them white or use another colour/flavour depending on your occasion but it looks impressive when you bite them to have 2 colours!

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 12, 2014 20:10

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!