How to Prepare Award-winning Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys (like cadburys) creme eggs, easter special gf df ef sf nf recipe. You can have vickys (like cadburys) creme eggs, easter special gf df ef sf nf using 8 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF:

1. Take 245 grams of liquid glucose / light corn syrup (Karo brand is gf).
2. Get 85 grams of gold foil-wrapped Stork margarine block, softened.
3. You need 1 1/2 tsp of vanilla extract.
4. Use 565 grams of icing / powdered sugar plus extra for dusting.
5. You need of as required orange gel food colour.
6. You need 400 grams of chocolate, I use Plamil brand free-from chocolate.
7. Prepare 1 1/2 tsp of olive oil.
8. Get 20 of foil squares for wrapping.

Steps to make Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF:

1. In a mixer bowl, combine the glucose with the butter and vanilla and cream together.
2. Beat in the icing sugar a scoop at a time. You need this mixture to be thick and not at all runny. It needs to be SO stiff that you could stand a spoon in it.
3. Take a third of the fondant out and dye it orange using gel colour. Liquid will thin it down, you don't want to do that.
4. Now put both colours into seperate freezer-proof containers and put them in the freezer until the fondant is nice and stiff, check it after half an hour then every 15 minutes after if not set enough.
5. Pinch pieces of the orange fondant off and roll into 20 marble-sized balls. Place on a baking tray lined with parchment paper. Work quickly and put the tray back in the freezer as the fondant will start to soften and get sticky very fast.
6. Make the white fondant balls almost ping pong sized, place on a lined baking tray as before and set back in the freezer to firm up again. Match the amount to the orange balls.
7. Take them out of the freezer and place another piece of parchment paper over the top of them. Flatten them with your palm (make sure your hands are cold) or the bottom of a drinks glass.
8. Set the 'yolks' on top in the middle of the 'whites'.
9. Now pinch the 'whites' around the 'yolks' and reform the balls by rolling quickly in your hands. It's best to dust your hands with icing sugar first as this is a sticky, messy job.
10. Put all of the fondant balls back in the freezer when rolled to freeze completely. Leave them overnight to set really well.
11. When ready, melt the chocolate over a bain marie or in the microwave, stirring well to remove any hotspots and stir in the oil to make it glossy. Let it cool down but where it's still runny.
12. Use a cocktail stick or 2 to skewer the fondant egg/ball and dip in the cooled chocolate, swirling the excess off. The chocolate will set very quickly on the frozen fondant but the fondant will thaw very quickly too so do a half batch then put back in the freezer to set again while you dip the other half.
13. Repeat the dipping and freezing at least once more, twice is best, use up all your chocolate to get a good thick 'shell'.
14. Remove the skewer and wrap each egg in a square of foil. Store in the fridge or freezer until you can't resist them any longer!.
15. You don't have to do the 2 colours, you can just leave them white or use another colour/flavour depending on your occasion but it looks impressive when you bite them to have 2 colours!.

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