One thing about being an allergy mom…you have to start planning. You can’t run to the store at the last minute for a birthday cake, you can’t head out the door with vague plans to ‘eat on the road’ while shopping with the kids, and if the Easter Baskets aren’t planned by Maundy Thursday….you’re not going to have a restful weekend!
Our baskets are usually filled with Peeps, jelly beans (we love Gimballs) and some special chocolate treat from Divvies , Amanda’s Own or Premium Chocolatiers. But this year, I really wanted the kids to share in my favorite Easter treat from my childhood basket…the Cadbury Creme Egg. So I racked my brain, did a little “field research” tasting the originals, and here is the result!
The real Cadbury eggs are made by taking two halves of a hard chocolate shell, filling with fondant, and sealing up the edges with some chocolate welding material. That procedure assures a true egg shape. I don’t have a chocolate egg form in my candy-making box (yet), so I went about this backwards, making the fondant center in an egg shape and then dipping in chocolate. True to the original, they are complete sugar bombs. The difference is that mine have a flat bottom from having to set them down after dipping. After wrapping in foil, the shape doesn’t matter…and the kids didn’t mind at all!
Oh, and another thing about being an allergy mom…you have to have a sense of humor (see bottom).Print
Egg and Dairy Free Cadbury Eggs! (aka Vegan Eggs!)
- 1/2 cup corn syrup
- 1/4 cup dairy-free margarine or shortening (margarine tastes better and the final result is softer, but shortening holds its shape better during the process)
- 1 teaspoon vanilla
- 1 pinch of salt
- 2–3 cups powdered sugar
- 1 1/2 cups of safe chocolate chips for dipping (I used Divvies this time)
- 1 tablespoon shortening
- With a hand mixer or stand mixer, blend the corn syrup and margarine together until creamy, add in the vanilla and salt and blend again. Carefully add the powdered sugar 1 cup at a time and mix until creamy and smooth. Divide 1/3 of the fondant out and color with yellow food coloring. Wrap both colors in plastic wrap and refrigerate for 1/2 hour.
- Spray the insides of some mini plastic Easter eggs with cooking spray (I found mine at Hobby Lobby for 50 cents!) Have fun filling the eggs, then put in the freezer for an hour or so before dipping.
- Slowly melt the chocolate chips and shortening in the microwave. (The shortening helps thin the chocolate, and is a cheater’s way to avoid the dusty “bloom” that happens when ill-tempered chocolate dries…I can’t temper chocolate to save my life…so I’ve given up) Remove the fondant centers from the plastic eggs. Reshape slightly if needed.
- Dip! I actually did a double dip. First, I did a really messy thin coat to make sure all the fondant was covered and let them freeze again. Then I re-dipped in a more pretty fashion.
- Wrap in foil and store at room temp if you plan to eat them in a few days, otherwise refrigerate for a few weeks.