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Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF
Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF

Before you jump to Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are these days being given more attention than ever before and there are many reasons why this is so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Although we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically think that healthy diets call for a great deal of work and will significantly change how they live and eat. In reality, however, simply making a couple of small changes can positively impact daily eating habits.

Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer wish to eat. For example, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.

Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.

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 cook vickys (like cadburys) creme eggs, easter special gf df ef sf nf using 8 ingredients and 15 steps. Here is how you do that.

The ingredients needed to make Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF:
  1. You need 245 grams liquid glucose / light corn syrup (Karo brand is gf)
  2. Get 85 grams gold foil-wrapped Stork margarine block, softened
  3. Get 1 1/2 tsp vanilla extract
  4. Get 565 grams icing / powdered sugar plus extra for dusting
  5. Prepare as required orange gel food colour
  6. You need 400 grams chocolate, I use Plamil brand free-from chocolate
  7. Take 1 1/2 tsp olive oil
  8. Get 20 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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