Vegan Cadbury Cream Eggs
Ingredients
- ½ c light corn syrup
- ¼ c vegan butter
- 1 tsp vanilla
- 3 c powdered sugar
- red and yellow food coloring
- 12 oz vegan chocolate chips
- 2 shortening
- wax or parchment paper
- egg-shaped candy mold or skewers, optional
Instructions
- In a medium bowl, cream together corn syrup, butter and vanilla.
- Beat in powdered sugar until smooth.
- Place about a third of the mixture in a small bowl.
- Add food coloring drop by drop until you've achieved the desired color.
- Tightly cover both bowls and refrigerate for at least an hour.
- Line two cookie sheets with wax or parchment paper.
- Using a teaspoon and your hands, form balls out of yellow fondant and place on a cookie sheet.
- Place cookie sheet in freezer.
- Using a tablespoon and your hands, form white fondant into balls.
- Flatten white balls into discs; place on cookie sheet.
- If whites are still firm enough, you can go ahead and start filling them with the yellow centers. Otherwise, place sheet in freezer for a little bit until they firm up.
- Place one white disc in the palm of your hand.
- Drop a yellow ball into the center of the disc, and fold white around it.
- Roll fondant into a larger ball and place on a cookie sheet.
- Repeat with remaining fondant and place balls in freezer for another half hour.
- In a double boiler or microwave, slowly melt together chocolate chips and shortening, stirring until completely smooth.*
- Skewer a fondant ball with a toothpick and dip in chocolate, taking care to shake off any excess.
- Place coated balls in refrigerator to harden fully.
- Store in an airtight container in the refrigerator.
Notes
*If you're using candy molds, now is the time to paint one side of the molds with a thin layer of chocolate. Let cool before placing fondant balls inside.