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Vegan Cadbury Cream Eggs

Vegan Cadbury Cream Eggs

Course Dessert
Cuisine British


  • 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


  • 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.


*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.