Homemade Cadbury Cream Eggs

I saw a recipe for Cadbury Cream Egg Fudge on Pinterest. I was intrigued. After I saw the recipe again on Shugary Sweets I checked it out and tried to make it, but it was super gooey, messy and hard to get out of the pan. Pretty much a disaster. I figured I could try the same recipe out with candy molds and make individual eggs. It worked out great. The gooey filling was completely surrounded by chocolate. The were easy to pop out of the candy molds. First off all, don't hate me because my eggs aren't actually shaped like eggs. I don't have egg shaped candy molds, but I do have a bunch of Wilton Cookie Candy Molds, the kind you used to cover Oreo cookies with chocolate. I figured those would work just fine and they did. You can use any  candy molds you have. You could probably even use ice cube trays.

Homemade Cadbury Cream Eggs

• 1/2 cup light corn syrup
• 1/4 cup butter, softened
• 3 cup powdered sugar
• Pinch of salt
• 1 tablespoon of milk
• Yellow food coloring
• 24 ounces chocolate chips (I used a mix of milk chocolate and semi-sweet
• Ziploc bags

Cream together butter and corn sryup. Add pwdered sugar, salt and milk. Mix well. Put 2/3 of the mixture into a Ziploc bag. Mix a few drops of yellow food coloring into the remaining sugar mixture. Put yellow mixture into a second ziploc bag. Melt chocolate over the stove in a double boiler. Pour melted Chocolate into a 3rd Ziploc bag. Cut a small corner off of each ziploc bag.
                         

Using about half of the chocolate pipe a small amount of chocolate into the bottom of each of the candy mold wells. Gently tap mold on counter or table to flatten out chocolate and remove air bubbles.

Pipe some white sugar mixture in the middle of the chocolate.

Then pipe a little bit of the yellow mixture over the white.

Gently tab the mold on the counter again to flatten out the candy and remove some air bubbles. There should still be space in the candy mold to add another layer of chocolate.

Pipe remaining chocolate on top.

Tap out again so that air bubble are removed and the chocolate flattens out. If any filling is showing through, gently spread chocolate with a knife to ensure there is a solid layer or chocolate cover the filling. Refrigerate until chocolate is set, then remove candy from the molds. 

I filled 4 cookie molds, yielding 32 candies. The total number of candies will depend on the size of your candy mold wells.