Cadbury Eggs

I don't like the Cadbury Eggs that you buy at the store, so I don't know how these compare. Shane says they're good, but not quite the same. I like these but they are sweet! They are a pain to make, so don't get in a hurry. Plan pleanty of time. And when you're using the frozen stuff, only use a little at a time, as it thaws VERY fast!! But they are lots of fun!!



INGREDIENTS

1/2 cup light corn syrup
1/4 cup (1/2 stick) salted butter, softened
3 cups powdered sugar
1 teaspoon vanilla
Yellow food coloring
Chocolate candy melts or almond bark


DIRECTIONS
In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed.

Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring. Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet. Place in the freezer for 20 minutes or so. Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.

If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.

Peanut Butter Eggs

These taste almost just like Reese's! I will make them again!!

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles


Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Toffee

I don't like toffee, but my family really liked this and its really easy to make!

Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted

Directions
In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.