Vickys (like Cadburys) Creme Eggs, Easter Special, Gluten, Dairy, Egg & Soy-Free

• 245 grams liquid glucose / light corn syrup (Karo brand is gf)
• 85 grams sunflower spread / butter, softened
• 1 1/2 tsp vanilla extract
• 565 grams icing / powdered sugar plus extra for dusting
• 1 orange gel food colour
• 400 grams chocolate, I use Moo-Free brand free-from milk style chocolate
• 1 1/2 tsp olive oil
• 20 foil squares for wrapping

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.
3. You need this mixture to be thick and not at all runny.
4. It needs to be SO stiff that you could stand a spoon in it
5. Take a third of the fondant out and dye it orange using gel colour.
6. Liquid will thin it down, you don't want to do that
7. 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
8. Pinch pieces of the orange fondant off and roll into 20 marble-sized balls.
9. Place on a baking tray lined with parchment paper.
10. Work quickly and put the tray back in the freezer as the fondant will start to soften and get sticky very fast
11. 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.
12. Match the amount to the orange balls
13. Take them out of the freezer and place another piece of parchment paper over the top of them.
14. Flatten them with your palm (make sure your hands are cold) or the bottom of a drinks glass
15. Set the 'yolks' on top in the middle of the 'whites'
16. Now pinch the 'whites' around the 'yolks' and reform the balls by rolling quickly in your hands.
17. It's best to dust your hands with icing sugar first as this is a sticky, messy job
18. Put all of the fondant balls back in the freezer when rolled to freeze completely.
19. Leave them overnight to set really well
20. 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.
21. Let it cool down but where it's still runny
22. Use a cocktail stick or 2 to skewer the fondant egg/ball and dip in the cooled chocolate, swirling the excess off.
23. 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
24. Repeat the dipping and freezing at least once more, twice is best, use up all your chocolate to get a good thick 'shell'
25. Remove the skewer and wrap each egg in a square of foil.
26. Store in the fridge or freezer until you can't resist them any longer!
27. 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

liquid glucose, sunflower, vanilla, orange gel food colour, chocolate, olive oil, foil squares for wrapping

Taken from cookpad.com/us/recipes/364103-vickys-like-cadburys-creme-eggs-easter-special-gluten-dairy-egg-soy-free (may not work)