EASTER IS THIS SUNDAY!
And while sadly, we can’t get any treats from Honeydukes this year. You can make some candy eggs yourself. These ones are based off of a muggle Easter candy called Cadbury eggs and are super simple despite what it looks like and REALLY REALLY SWEET.
There’s also two ways of making them, molds and dipping, molds are way easier. But not everyone can find the molds, so it’s dipping time.
My Aunt Taffy is fine for the record, she’s at my house with my parents, all the catbirds, and …her boyfriend that I didn’t know about till this. IT’S STILL WEIRD TO THINK ABOUT OK. The shops a total burned out loss but, they will rebuild, like the rest of the town. And restock, it just is gonna take time.
ANYWAY, it’s in three parts on how to make these. But they are easy!
You will need!
- 170g (1/2 cup) light corn syrup (or golden syrup)
- 58g (1/4 cup) butter, room temperature
- 375g (3 cups) confectioner’s powdered sugar (icing sugar)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- yellow food coloring
- 1 (12 ounce) bag milk chocolate chips
- Measuring spoons
- Measuring cups
- Double boiler or your cauldron with a metal bowl fitted inside
- Egg shaped chocolate mold
- Baking sheets
- Parchment paper
- Long wood skewers, like you’d use for kabobs
- Optional = pastry bag and large tip
Cream together the corn syrup, butter and vanilla.
Sift in the confectioner’s powdered sugar and beat until incorporated
Separate the filling into whites and yolks
Take out about a third of the filling and stir in some yellow food coloring.
Put the two bowls in the fridge, as It’s easier to work with once they’re set up a little.
Shaping the Innards
This step is sticky and a bit messy ! It helps to keep your hands clean and cold.
Pick up a small yolk sized bit of the yellow color, about the size of a shooter gobstone Roll it into a ball and place them on parchment paper
Make little yolk balls out of the yellow mixture. Place them on some parchment. Put them back in the fridge or even the freezer to firm up. Leave them there till you are ready for them, they soften up fast.
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Place them on the tray you had the yolks on and put them back in the fridge.
If you do use the egg molds instead of the dipping method, simply piping the whites and yolks into the chocolate molds with a pastry bag. This is less messy method
Filling the Molds
Melt the chocolate in a double boiler which I’ve covered in the past. Your cauldron and a metal bowl make a great one! Or if you’re at home and the muggle type, melt it in short bursts in your microwave, NOT ALL AT ONCE, or the chocolate burns and..that’s smelly and gross.
Fill the molds with the chocolate and swirl to coat the sides.
Once the molds are set, plop a filling ball into half of each mold. Using more melted chocolate, join the two halves of the egg together.
Let set and demold. The freezer does wonders for this step.
Alternative Dipping Method
If you aren’t using molds, you can try this method. It’s a lot messier but more fun IMO
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted. Or use the double boiler again.
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way
Once the chocolate is set, dip them again to give them a good thick shell!
Once everything is all set, take them out of the fridge and let them warm up so the filling softens and gets gooey like a factory made cadbury egg.
It won’t be QUITE as ooey gooey as those but it will taste the same! I think the factory ones use more corn syrup for their filling and inject it into the chocolate eggs with a muggle machine.