Are these YOUR favorite?


 I have to say, they aren’t MY fave.  I prefer a caramel-chocolate-nutty-coconut thingy instead of the super-sweet-make-your-teeth-ache candies.  But a friend requested these and here they are!

Kind of hard to work with, as the ooey-gooey filling (which makes them so yummy to folks!) is soft and hard to mold.  A quick trip in the deep freeze helps that, though.  All in all they turned out pretty darn close to the real-deal.  

Given more trial and error I think I could come up with a cooked sugar-syrup that is thick like corn-syrup, using Whey Low Granular.  For these I had on hand maltitol honey flavored syrup – which is a sugar alcohol.  This can give some intestinal distress to people…and by ‘some’ I mean LOTS…and to ‘people’ I mean ME.  (I’m no longer speaking to Andrea…thank you very much.)

Maybe next year a few weeks ahead of Easter we’ll bring out the recipe again and see what happens!  Meanwhile – they are what you’d expect – super sweet, sticky beyond belief, with a crisp chocolate shell – and in the realm of Easter-Candydom that makes them just about perfect.

(I don’t expect everyone to rush out and make these!  It was more of a fun why-not, just to say I did!)


The Powdered Whey Low can be found HERE…and the maltitol syrup HERE and HERE.  I made a half batch and the recipe amounts reflect that.

And I couldn’t get them perfectly round like an egg.  So they are FLAT…but egg shaped…sorta. And they were frozen so the chocolate set up immediately!




1/4 cup Maltitol syrup

2 tablespoons softened butter

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups Whey Low Powdered

1 tablespoon cornstarch

2-3 drops yellow food coloring (a drop of red if you want an orange yolk)

6 ounces SF chocolate chips/solid chocolate (OR regular bittersweet/dark)

1 teaspoon shortening


In a medium bowl beat until fluffy, the syrup, butter, vanilla, and salt.  Slowly beat in the WL powdered and cornstarch until mixture is well combined.  Remove 1/3 of the mixture to a small bowl and add the food coloring.  Place bowls in the freezer for at least an hour or until hard enough to work with.

Quickly make small yolks and cover them with the white – Place on plastic wrap and mold into egg shapes.  IMMEDIATELY place back into the freezer.

In a small bowl SLOWLY melt the chocolate and shortening – stirring every 20 seconds.  Be careful – chocolate can scorch in the microwave very quickly.  Melt until it’s warm to the touch, but not hot.

Place toothpicks in both ends of each egg (leave the ones you aren’t using in the freezer) and spoon chocolate over the top and bottom.  Place on waxed paper and immediately place back in the freezer.  Continue until all your eggs are covered.  How many eggs you get depends on how big you make them.

And I’m not even going to attempt to give you the stats.  If you have to ask…!

14 Comments Add yours

  1. Andrea U says:

    OMG Thanks. I see a project for this weekend when I’m done editing…

  2. I am going to hold on (tightly) for the whey low ones 😉

    1. Linda says:

      Me too!!! Actually, I’m wondering if agave would work…thickened with some cornstarch. Hmmm

  3. ceashel says:

    RFLMAO…Oh no you didn’t!?! You go with your bad self. I love stuff like this! Where’s the candy corn? Oh wait, that’s Halloween. You better get busy!

  4. BetteJo says:

    If it looks good – it IS good. Mmmm .. but my favorite are the chocolate covered marshmallow eggs that come in the egg carton. When my kids were little it was – a box for them – a box for me ..

  5. Wilma says:

    Absolutely lovely. I even have the syrup.

  6. Monica says:

    This is incredible! Cannot WAIT to try these.

  7. amyrene says:

    You are just too clever! If you ever figure out to make it with Whey Low I would definitely make them. Maltitol and me are a lethal combination. Ech.

  8. surpriseme says:

    Aren’t you the crafty little one! No way in heck would I have thought it could be done!

  9. Theresa says:

    OMGoodness ! I think I am having an intestinal sugar attack just looking at these things LOL

  10. Mary Akis says:

    luckily sweet treats don’t do it for me but as usual it looks awesome

  11. Margare Arsenault says:

    Wilton has an egg mold that you could use in the future

    nice idea

  12. stephchows says:

    OMG you MADE those!!! You are amazing! Amazing I say!

  13. Suzi says:

    You might try using raw coconut nectar. It has a consistency and taste exactly like a light brown Karo syrup, but has a low glycemic index.

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