Copy Cat Creme Eggs Recipe

Make Copy Cat Creme Eggs Recipe now: shiny milk chocolate shells filled with creamy fondant centers.

Ingredients

• ½ cup light corn syrup
• ¼ cup butter
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 3 cups powdered sugar
• yellow gel food coloring
• 12 ounces milk chocolate melts

Instructions

Step 1: Make the fondant base

Beat the light corn syrup, softened butter, vanilla extract and salt together in a medium mixing bowl until the mixture is glossy and completely smooth. Gradually add the powdered sugar a little at a time, folding and pressing out any lumps, until the texture becomes a dense, smooth, slightly tacky fondant that holds its shape but is still pliable and creamy.

Step 2: Color the yolk

Spoon roughly one third of the fondant into a small separate bowl and knead in yellow gel food coloring a drop at a time until the paste reaches a bright, saturated egg‑yolk yellow. Keep the larger portion uncolored in the original bowl; cover both bowls briefly if needed to prevent drying.

Step 3: Chill until firm

Transfer both the white and yellow fondant portions into small covered bowls and freeze for about two hours, or until they are firm but still workable — cold and slightly set to the touch so they roll cleanly without sticking to your fingers.

Step 4: Shape the eggs

Working with chilled fondant, roll the yellow into small, dense yolk balls, then wrap each yolk by pressing and smoothing the white fondant around it so each finished piece is roughly an egg shape (about 1–1.5 inches long). Place the formed eggs on a sheet of parchment and return them to the freezer for 45 minutes (or overnight) so they become solid and hold their shape.

Step 5: Melt and coat

Gently warm the milk chocolate melts in a small bowl at low power until just about melted, stirring until glossy and smooth. Remove a couple of chilled fondant eggs from the freezer at a time and roll them in the melted chocolate until fully coated; set them on fresh parchment to cool. If any tiny exposed bits of filling appear, dab a little melted chocolate to seal and smooth.

Step 6: Set and serve

Allow the chocolate shells to fully set, then bring the finished Creme Eggs to room temperature and serve. The finished candies should have a shiny, dark chocolate shell; when one is halved, the interior reveals a bright yellow center surrounded by a creamy white filling.

Notes

• Chill the fondant until firm but still workable to make shaping easy.
• Use gel food coloring to avoid thinning the fondant.
• Melt chocolate slowly and stir often to prevent burning.
• Work in small batches to keep the fondant cold.
• Store in a cool, dry container lined with parchment.