Wednesday, 4 April 2012

Creme Egg Fudge

Don't you love Creme Eggs?! The indulgent milk chocolate shell encasing gooey sweet deliciousness that's just MEANT to be licked...yuuum. If someone had told me just a week ago that is was possible to recreate exactly this decadent deliciousness at home, then I'd say they were crazy. CRAZY! But then I saw this recipe from Shugary Sweets. I'd say it's an exact recreation a miracle. If you want to make them in the traditional egg shape then feel free, but either way, prepare yourself for some serious indulgence. 

Creme Egg Fudge
(Adapted from Shugary Sweets)

1/2 cup corn syrup (I used golden syrup)
1/4 cup butter, softened
1 tsp vanilla extract
3 cup powdered sugar (410g)
pinch of kosher salt
1 Tbsp milk
yellow food coloring
16 oz milk chocolate, melted

In mixer, beat the butter and corn syrup together. Add vanilla, powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture to separate bowl, beat in several drops of yellow food coloring to remaining mixture.
Line a 9inch square baking dish with parchment paper. Melt chocolate.Pour half of chocolate in pan to cover the bottom of dish.Freeze or chill until set. Spread white layer over chocolate. Again, let this set as my yellow and white mixtures combined, losing the two-toned effect. Drop yellow layer over the white layer, spreading gently with a knife. Pour remaining melted chocolate over, spreading evenly. Refrigerate until chocolate hardens, about 30 minutes. Cut into squares, store in covered container in refrigerator. Enjoy!

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