Tuesday, March 25, 2008

Veganbury Cream Eggs

So I probably should not have been so lazy and posted these in time for Easter, but I figure there is never a bad time to eat this delightful and vegan version of a confectionery classic!

½ cup light corn syrup
¼ cup margarine
1 teaspoon vanilla
¼ teaspoon salt
3 cups powdered sugar, sifted
4 drops yellow food coloring
2 drops red food coloring
1 12oz bag chocolate chips
2 teaspoons vegetable shortening

Combine the corn syrup, butter, vanilla and salt in a large bowl, and beat well with an electric mixer until smooth. Mix in the powdered sugar, a little bit at a time, until creamy, then remove about 1/3 of the sugar mixture and place in a small bowl. Mix food coloring into this smaller portion of mixture. Chill the two mixtures for at least 2 hours until firm, then remove from the fridge and roll the orange filling into small, marble size balls. Wrap a small amount of the white filling around the orange balls and form into the shape of eggs. Place the formed filling on a lightly greased cookie sheet an chill for 4 hours. Combine the chocolate chips and shortening, melt and mix well. Dip each filling ball into the melted chocolate mixture and return to baking sheet. Chill again for 2 hours.

1 comment:

Veggie said...

Wow, these sound great!