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Cadbury Eggs Decoded! Finally, you can make Cadbury-style Creme Eggs at home any time of year. And you want to know the biggest secret? The recipe is incredibly simple! The molding takes some time and patience, but if you're not concerned about looks, these babies are easy to crank out, and possibly more addictive than the real things.
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Signing UpStep 1Ingredients
Assemble the following ingredients:
- 170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
- 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
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* 2 cups sugar
* 3/4 cup water
* 1/4 tsp. cream of tarter
* dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for 2 months. Yields almost 2 cups.
(can't recall where I copied this recipe from, but the result is good)
However, if you live near Aldershot, there is an American food store, which also has an online shop that sells corn syrup. Postage starts at £4.50.
http://www.americansweets.co.uk/american-syrups--molasses-125-c.asp
My family just LOVEs these!
Messed up the chocolate though so all my little yolks are chillin for now till I can restock on the chocolate.
i've seen them around but never attempted to eat one LOL
thanks for replying :)
I dipped them in 350g of melted choc mixed with tbs veg oil and set them on baking paper. I quickly took the skewers out before they set.
I also added HEAPS more vanilla. They taste like the cadbury ones only VEGAN :D yay! So proud haha.
does anyone know of a corn free substatute for corn syrup or how they would taste with sea salt as my table salt contains a corn product or a safe chocolate all i have found contain corn in one form or another.
Corn syrup = glucose = same stuff your entire body runs on.
High fructose corn syrup != corn syrup. They are different beasts. Get this straight! HFCS contains 55% fructose, which breaks down in the liver to fat and toxins, and is not good for you.
Plain old corn syrup is just glucose and is harmless like mice, except that it has exactly the same potential to raise your blood sugar as any other kind of glucose.
Please pardon me for not writing a scholarly paper describing every single facet of the life-cycle of the fructose molecule, to make it clear that I was speaking not only of the HFCS fructose molecule, but the one found in fruit as well, and that I know full well that they are identical.
Also, I respectfully suggest that your information regarding the harmless nature of fructose simply because it "comes from fruit" is sadly out of date. While that is what was thought of fructose at one time, it is no longer currently held, because the metabolism of fructose is now better understood. It is now known that it is largely responsible for fat deposition, the production of uric acid, contributes to hypertension and gout, and several cancer-causing and potentially damaging enzymes and waste products. It can also produce copious quantities of very-low-density lipoprotein, which you do NOT want. (VLDL "very bad" cholesterol, which you want to be LOW.)
Watch this: http://www.youtube.com/watch?v=dBnniua6-oM and follow the biochemistry. This is a medical lecture on the subject, and goes through the metabolism of fructose IN DETAIL.
Fructose is found in almost all fruits along with glucose and sucrose and while these compounds are essential for human survival fructose is more water soluble and therefore absorbed more readily than its other counterparts. fructolysis (basically the canalization of fructose) is caused by the enzyme fructokinase converts fructose to fructose 1-PO43-with is then converted by aldolase B to triose dihydroxyacetone phosphate and glycerldehyde. Both of which are identical to the break down of glucose. The only difference is that the Triose only contains one phosphate grouping therefore the additional enzyme triokinase is used to convert the triose dihydroxyacetone 3-phosphate, which is metabolized exactly the same as glucoses that has undergone glucolysis.
While most of the risks you have listed are associated with excess fructose consumption they are also caused by excessive glucose consumption excluding “cancer-causing” which is incorrect. There is no scientific evidence to support that statement. Both glucose and fructose are detrimental to an individual’s health if consumed excessively but are also vital to maintain homeostasis.
It is up to each individual to decide what they which to place into their body and it is up to each individual to respect that while not attempting to persuade or scare people into not to do something just because you wouldn’t.
P.S love the eggs. great instructable
my dad is hypoglycemic, he cannot have most forms of sugar but he can have fructose. he is in perfect health. explain how it this works if fructose has negative effects on the body.
Fruit also contains *fiber*, and mitigates a great deal of the negative effects. There's a difference between eating an orange and drinking a glass of orange JUICE. I'm diabetic -- they push fructose on diabetics because it "doesn't increase glucose levels". That's true. Its effects are not acute, meaning the harm is immediate and severe, but are chronic -- they affect you slowly over a long period of time, perhaps over many years.
One fructose laden meal won't hurt you. A thousand might. Ten thousand probably will. We're finding that the increase in obesity, diabetes, and "metabolic syndrome" is tied closely to the amount of sugar we've been eating, and sugar is half fructose. It has accelerated since high-fructose syrup and pure fructose additives have entered the food supply.
I'm glad your father is in good health. But is it really "perfect"? What's his cholesterol? Does his doctor have him on a statin for it? Why is he hypoglycemic? Was he that way from birth, or did it creep in? Hypoglycemia and type II diabetes happen due to a breakdown of how the body handles blood sugar. Fructose affects appetite and satiety, and prevents you from feeling full and satisfied, so you eat more than you would otherwise. That affects how hard your body has to work to deal with the extra food, and your blood sugar level goes up and down like a diving porpoise.
I'm type II diabetic. My mother became diabetic late in life. My sister is hypoglycemic. I did this research out of self-preservation. Before you slam me, ridicule me, and say I'm wrong, try checking for yourself.
Clearly, you should include some psylium husk or inulin along with the corn syrup. Oat flour would probably not be the right texture.
Or, maybe make yours hummingbird size instead of pterodactyl size, and only eat one every now and then so you don't nuke yourself with the sugar.
Seriously, not everyone should go around eating stuff that's bad for you, but that doesn't mean you get to rain on Schoochie's parade. It's tough when you get sick, and it sucks that HFCS is still allowed on the market. But really, is this the place for a sermon just coz some people can't eat sugar?
Make a goo out of guar gum and flavor it with stevia, I dunno. At that point it probably wouldn't really be worth it.
soz for annoying anyone, i'll go back to the rest of my near empty life now...
Golden syrup is a cane sugar product, not a corn product. You may need to experiment a little to get the consistency you want in the finished product. Try a little more or less confectioners' sugar. I found golden syrup in my local (Connecticut) grocery store.
A small amount in fudge prevents it from turning grainy and nasty, and gumdrop or soft candy recipes from getting too hard and crackly. When you see a recipe with a larger amount over a tablespoon or two, it's because the glucose is a major constituent in making the candy soft and gooey, like the inside of the egg. Substituting will make it much harder to achieve the same results.
Oh, and those who swear by "agave nectar"? It isn't some magical substance -- it's just sugar like any other sweet extract. It isn't some newfangled sugar substitute, it's just extracting sugar from a different source than cane.
moose2good, we need an Instructable from you about making those levee explosives ;)