I've been toying with the idea of re-creating the famous Cadbury Easter egg for a few years, and I finally tackled it this year. I've had a recipe for "Fondant Eggs" on my site for awhile, and they were pretty good. They were suitably egg-shaped and had the obligatory egg white/yolk thing going on, but the major problem was that they never really liquefied. And as we all know, an egg is not a Cadbury egg until it has the gooey frosting center. So I put on my Mad Scientist Cap, turned to my good friend invertase, and Creme Eggs were born!
This candy starts out as a soft fondant, which allows you to mold the yolks and whites, and dip the eggs without any trouble. After they're dipped comes the hard part--the waiting! Invertase, the secret weapon, gradually liquefies the sugar in the fondant, turning the solid candy into a semi-solid goo that's oh-so-slurpable. If you can't find invertase, or don't want to wait for the liquefying process, the eggs are still a tasty, beautiful Easter treat.
Get the recipe: Creme Eggs
Creme Eggs Photo c2012 Elizabeth LaBau, licensed to About.com, Inc.