Step 5: Alternative Method

If you aren't using molds, you can try this method.

Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted. 

Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).

Once the chocolate is set, you can dip them again for an extra chocolatey shell!
I've tried a very similar recipe with Golden Syrup and it wasn't right at all. What does seem to work as a home-made alternative to corn syrup is the following:<br><br> * 2 cups sugar<br> * 3/4 cup water<br> * 1/4 tsp. cream of tarter<br> * dash of salt<br><br>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.<br><br>Cool syrup and store in a covered container at room temperature. It will keep for 2 months. Yields almost 2 cups. <br><br>(can't recall where I copied this recipe from, but the result is good)<br><br>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 &pound;4.50. <br><br>http://www.americansweets.co.uk/american-syrups--molasses-125-c.asp
amazon three bottles 10.50 free p&amp;p with prime trial works out at 3.50 a bottle tried this recipe off a dude on you tube m it went rock hard
I made a half batch of these using your recipe and they came out really tasty! I love the regular Cadbury Creme eggs so it's great to be able to make my own any time. Great instructable!<br>
Holy cow that is awesome! Well done - you're a rockstar!
mmmmmmm instead of dipping these, I made them into Cadbury Cream Cups, filling paper cups 1/3 with chocolate, adding a layer of white filling, a layer of yellow filling, then enough chocolate to fill the cup and ooze down to cover all the filling. worked perfectly. Thanks again smoocharoo
<p>I don't have an egg shaped mould, but I have a cake pop mould so I'm making cream balls</p>
<p>Does it matter that my mixture seems thicker than in the pictures?</p>
<p>I'm making this right now! I'm just about to sieve in the icing sugar :)</p>
<p>easy recipe that helped my cake turn into a show stopper love it ???</p>
<p>Hi! These are awesome! I'm going to make them for my mum for mothers day as she loves these eggs!:) I was wondering if i could use glucose syrup derived from corn, instead of corn syrup? Are they the same? Oh and how long do you need to make them? Would they store for a few days? Thankyou!!! Can't wait to make them.</p>
Glucose syrup will work just fine. They should store well in the fridge for a week or more.
<p>Do you think using cream of tartar would work in place of corn syrup?</p>
Is there a substitute for 'corn syrup'? Just a quick history lesson about the most vile, evil, despicable ingredient 'corn syrup' - 'corn syrup' has been used by chefs for cooking since Neanderthal crawled from the Pleistocene paste and baked cupcakes for his neighbors, the Cromagnon's. Corn syrup was the cause of more deaths than the Black Plague, and was the direct reason the levies failed in New Orleans after Katrina, since the explosives Bush planted in the earthen dikes were manufactured with corn syrup. Bad, bad, bad, BAD 'corn syrup'!!!
No, no no! Wrong!<br><br>Corn syrup = glucose = same stuff your entire body runs on.<br><br>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. <br><br>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.
UM fructose is the same sugar you find in most fruit they extract the fructose because it is sweeter so you statement about fructose is incorrect sorry.
Looks to the heavens for patience...and tries to be nice...<br><br>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. <br><br>Also, I respectfully suggest that your information regarding the harmless nature of fructose simply because it &quot;comes from fruit&quot; 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 &quot;very bad&quot; cholesterol, which you want to be LOW.)<br><br>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.
so according to you we shouldn't eat fruit because the sugar inside is bad for us.<br>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.
<p>Fruit is okay because it still has the fiber. Remove the fiber and concentrate the fructose and it becomes poisonous.</p>
<p>So what you're saying is don't drink Fruit Juice then since there is just about zero fiber in Fruit Juice.</p>
First, did you watch the video? It has the answer to your questions. But because it is long, I will summarize.<br><br>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 &quot;doesn't increase glucose levels&quot;. 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.<br><br>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 &quot;metabolic syndrome&quot; 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.<br><br>I'm glad your father is in good health. But is it really &quot;perfect&quot;? 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.<br><br>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.
I find it interesting how people take things personally first I am diabetic as well and I have learned many things about the condition too. fructose is NO worse for a diabetic than any other sugar what matters is the amounts you take it in it does not for toxins in your system fiber slows how your body process's any sugar that is why whole fruits are better for a diabetic. I was merely pointing out that there is no difference in the sugar also I will take my diet advise from someone who has been studying diet and nutrition for as long as I have been alive (45 yrs) over any you tube video or anyone I met on the net. And his advise is don't be paranoid about sugar just follow the guidelines about carbs and you will be fine.
You are exactly right.
&quot;Fruit also contains *fiber*, and mitigates a great deal of the negative effects.&quot;<br> <br> Clearly, you should include some psylium husk or inulin along with the corn syrup. Oat flour would probably not be the right texture.<br> <br> 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.<br> <br> 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?<br> <br> 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.<br>
wait. which one of us were you criticizing?<br>soz for annoying anyone, i'll go back to the rest of my near empty life now...
why would i say you were wrong? i stand corrected. thank you by the way because you have just done my science homework for me.
It is lucky us that you&rsquo;re not writing a scholarly article especially using &lsquo;youtube&rsquo; as a reference. <br> <br>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. <br> <br>While most of the risks you have listed are associated with excess fructose consumption they are also caused by excessive glucose consumption excluding &ldquo;cancer-causing&rdquo; which is incorrect. There is no scientific evidence to support that statement. Both glucose and fructose are detrimental to an individual&rsquo;s health if consumed excessively but are also vital to maintain homeostasis. <br> <br>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&rsquo;t. <br> <br> <br>P.S love the eggs. great instructable
Some interesting infos on related matter. Skip the video, head for the charts and article..<br><br><br>http://preview.tinyurl.com/4cfsvdt
<p>Fructose isn't bad for you unless you remove the fiber. In real fruit, the fiber is still there, but remove the fiber and it's more poisonous than sucrose. Dr. Robert Lustig, of the University of California Medical Center, goes through the biochemistry here: https://www.youtube.com/watch?v=dBnniua6-oM</p>
Sorry 'bout that; my tongue was firmly in my cheek when I commented. Thanks for the information though! Hysteria is not just a Def Leppard album from 1987 (I know, I know, my age is showing...). I get a real kick from the 'chicken littles' that find intrigue, conspiracy, death and dismemberment around every corner of our lives....
I agree - regular corn syrup is not bad like high-fructose corn syrup, but if you want to avoid it, try Lizziefrog's ultra-saturated sugar solution posted Feb. 25. <br><br>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.
When it's in large quantities like this, it's being used to overbalance the recipe with glucose, to make the crystals formed very soft and squishy, and to prevent excess hard crystallization. It does this because having large amounts of pure glucose in the solution &quot;gets in the way&quot; of the sucrose forming large, regular crystals. <br><br>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.<br><br>Oh, and those who swear by &quot;agave nectar&quot;? 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.
Remember, Agave Nectar is 90% fructose, so it should be used sparingly. It's also a heavy chemical extraction, not a 'natural' food, in most of the versions I've been able to find.
Thanks, ardrhi, for your explanation about the crystallization. It's great to get an authoritative and expository contribution here on Instructables. <br> <br>moose2good, we need an Instructable from you about making those levee explosives ;)
Sorry 'bout that; my tongue was firmly in my cheek when I commented. Thanks for the information though! Hysteria is not just a Def Leppard album from 1987 (I know, I know, my age is showing...). I get a real kick from the 'chicken littles' that find intrigue, conspiracy, death and dismemberment around every corner of our lives....
<p>blah blah blah just shut up and eat it damn. </p>
I ive mixed all the ingrediants together but it a ligjt yellow is it because not mixed well enough?
<p>Made a half batch today. I don't know if the flavor of the cream is exactly like a real Cadbury, but it's still pretty delicious and impressive to make from scratch!</p>
Too much work. Ill buy mine!
what does a creme egg taste like?
Vanillaaaaaaaaa :)
We have Creme Eggs in Australia, they're usually on prominent display at the checkouts so we can't resist them while we stand in line! LOL<br>
hahaha, sneaky isn't it?<br>i've seen them around but never attempted to eat one LOL<br>thanks for replying :)
<p>I made these a while ago and will definitely be making these again. Instead of doing full eggs, I made them as halves. They went down a treat! :)</p>
<p>Those eggs look good. Love this idea</p>
Mmmmmm these look great, thanks! <br>
I was always wondering if you can make it yourself. Thanks!
Thank you soooo much for this recipe. I bought the ingredients for my girlfriend for Easter and we made it together. Instead of small regular sized eggs, we made one HUGE 5&quot;x4&quot; Egg. <br> <br>Licking the spoon, the centre tasted very vanilla and buttery. However, on cracking open the egg 2 days later, it tasted EXACTLY like the real thing :) <br> <br>My girlfriend said she's always dreamt of a huge Creme Egg, so this has made her childhood wish come true. <br> <br>I'm in the UK and managed to get the Karo Light Corn Syrup from ebay (americanstuff666) <br>

About This Instructable


942 favorites


Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
More by scoochmaroo: Easy Halloween Costumes How to Make an Iron Man Costume The Secret to Perfect Burgers
Add instructable to: