Cadbury Creme Eggs

So, I ran to CVS after work the other day, only to be met with an awful Easter tragedy. Not a single Cadbury Creme Egg remained on those stinkin shelves. And it's not even Easter yet! Isn't there supposed to be an overabundance of those things so we can all buy extras at half price on Monday? I'm not sure who stocks those shelves, but that's just a shame. 

I mean, really, there were plenty of Peep Imposters (aka Bunnies) and an assortment of lovely pastel-coated chocolate bits. But not a single creme egg in sight. Tear.

Just look at that delicious ooey, gooey center. Beautiful. Not that I wouldn't be thrilled to find a basket full of commercial-crafted creme eggs on my doorstep this Sunday morning, but, dare I say, this version might just be a little bit better than the original. What!

Also, if you have self-control issues but still want the eggs all for yourself but don't want to eat them all in one day, they freeze really well...if they last that long!

Cadbury Creme Eggs [click to print]
Makes about 15 eggies

• 1/2 c. corn syrup
• 1/4 c. unsalted butter, softened
• 1 tsp. clear vanilla extract
• 1/4 tsp. salt
• 3 c. powdered sugar
• 1/2 to 1 tsp. orange zest
• 1/4 to 1/2 tsp. yellow food coloring, liquid
• 12 oz. milk chocolate chips

Combine corn syrup, butter, vanilla and salt in mixing bowl and beat until smooth. Add powdered sugar, one cup at a time, and beat until smooth. Scoop about 2/3 of mixture into separate bowl and put in fridge or freezer to chill. Add food coloring and zest to remaining mixture and beat until well combined; chill about 15 minutes.

Scoop white mixture, about 1 tablespoon at a time, onto parchment paper. Make a small depression in the center of each white and chill. Roll yolk mixture into balls, about 1/2 teaspoon at a time, and chill on a piece of parchment paper until firm to the touch.

Place a yolk in the center of each white and pinch sides of white together to enclose yolk. Roll into an oblong egg shape and return to parchment paper; chill again. If things get too sticky while you're working, you guessed it, chill for a few minutes and then continue.

Melt chocolate in double boiler or in microwave safe bowl in 30 second intervals, stirring well between each nuke. You can add a tablespoon of oil or shortening to the chocolate to make it easier to coat the eggs, but it won't have as crisp of a crack when you bite into the chocolate shell. Insert a toothpick into each egg and dip in chocolate to coat. Stick egg-topped toothpicks into potatoes until set. Or just drop egg into chocolate bowl and cover with chocolate, tap off excess chocolate and place on parchment paper to harden.

Source: Adapted from Instructables and Not Without Salt