SUGAR FREE “CADBURY” EGGS
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!)
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…!