Tag Archives: Homemade easter eggs

My Annual Better-than-Cadbury Easter eggs

My Annual Better-than-Cadbury Easter eggs

I figured out the other day that I have made these eggs every year for probably 15 years. That tells you how good they are! They are not runny in the middle like Cadbury cream eggs, but I think they taste way better…plus now thay are sort of an expectation with friends and family. It’s nice to be wanted, even if it is just for my Easter eggs!

You need a can of condensed milk, a little less than a cup of butter, two teaspoons of vanilla, a pinch of salt, and about 10 cups of icing sugar.

We melted the butter in the microwave for about thirty seconds, then mixed everything together in a really big bowl. In this case, Sam had a friend sleep over, so we split it into two. Did I mention that we started making these at 7:30 am after the sleepover? Yup. 

So, when the kids are mixing, it can get pretty messy, it takes a while to mix in all of the icing sugar. But after all of the icing sugar has been incorporated, it should be the consistency of play dough.   

See our nice, clean table? You should have seen the floor! Lol 


To make the yolks in the middle, take out about 1/4 of the mixture and add yellow food colouring. Btw, I don’t think I have ever go the ratio right… I always end up with a few all yellow eggs, or I have to mix more yellow! 


If you are using liquid food colouring, you will have to mix in some more icing sugar because it will get all wet and sticky. Mix in the yellow food colouring a few drops at a time until the yolk is the colour you want.

I gave the girls the job of rolling the yolks. You can really make these eggs as big or as small as you want. I like to make them smaller because then I can eat twice as many. Also, they are very sweet and rich tasting…makes sense considering they are literally made of basically sugar and butter.


Then, to make the egg white, you basically flatten a piece of the white mixture, put the yellow yolk in the middle, and wrap the white around.    

Then roll it around in the palm of your hand to make it egg shaped and smooth.


I had the girls roll a bunch of the yolks, and I broke off a bunch of pieces of white, rather than making them one at a time. This makes it much easier to make them a uniform size.


When the eggs were formed, we put them out on a cookie sheet lined with parchment paper, then put them in the fridge to cool for an hour. Man, I would love one of those fridges with a pull out drawer. Trying to fit three full cookie sheets of eggs into our fridge takes a bit of skill! We ended up making over 100 eggs from the recipe. If you make them small, it makes a lot!


After about an hour in the fridge, we took them out and melted some milk chocolate. I’m not going to lie, this part is a little tricky. If you put the eggs right into the chocolate, they get all slippery and melt, and end up a weird shape. So I use two spoons, one to hold the egg, and the other one to spread the chocolate over.


Then, tap about 10 times to get of all of the excess chocolate, and lay it carefully on the cookie sheet.


This year, we decided to use colourful sprinkles. Sam, my sprinkle girl, has the sprinkle technique perfected, so she added all of the sprinkles after I did the dipping. Then they need to cool down in the fridge again for about an hour.  

I used mini cupcake holders to put them in….    


I also dug up some cute little boxes. The kids wanted to share and I brought some into work.

Here is the platter I brought to easter dinner at my mom’s yesterday…


As you can see, I added some chocolate dipped pretzels around the outside, which the kids thought looked like a nest.


Here is what they look like from the inside… I guess it would simplify thing a lot if you skipped the yolk, but isn’t the yolk cute?

Anyways, to those who celebrate, Happy Easter! 

Time for my Easter Eggs!


Every year, I post one of my favourite recipes ever! How to make Easter eggs.
I love this recipe because I think it tastes better than the Cadbury Easter Cream Eggs, and I love it because I know all the ingredients. Not that I am saying that this is healthy by any stretch of the imagination, but at least I can pronounce all of the ingredients. It makes a huge batch of eggs.

You need:
10 cups of icing sugar
1 teaspoon of vanilla
1/2 cup of butter
1 can of Eaglebrand condensed milk
1/4 tsp of salt

As you can see, I melted the butter before starting, it is a whole lot easier to mix that way! This is a really tough recipe….. dump all of the ingredients together in a big bowl and mix.
Those of you who know me know that measuring is not really my thing… When I am cooking, I estimate A LOT. So for this reason sometimes my recipes don’t always turn out exactly the same each time I make them. So when I was “measuring” the icing sugar yesterday, I guess I added a little too much because the mixture was a little crumbly.

No problem. I added about a teaspoon of milk at a time until it looked like this:

When everything is thoroughly mixed together, it should all stick together, and you should be able to knead it like a dough. If it ends up too sticky, just add more icing sugar.
To make the yolks, break off about 1/4 to 1/3 of the mixture, and add yellow colouring by kneading it in. This year I tried using a colour in paste form, however, liquid food colouring works fine too, you might just have to add some more icing sugar if it gets too wet or sticky.

Mix in the food colouring until it is a solid colour.

This part is where the kids come in handy. Every year, their job is to roll the yolks. Tonight, I had Sam as my assistant. I recommend rolling a few yolks at a time, rather than rolling them all out at once because they do tend to dry out, and they start crumbling.
I like to make smaller eggs because these are so rich. Besides, if I make them a third of the size that means I can eat three rather than one! That makes sense right?? I would say the best size to roll the yolks is the size of one of your fingernails, or a bit bigger then a pea.

To make the egg whites, Roll the white “dough” into balls, I would say about three times larger than the yolks.

Then flatten the white ball, and wrap it around the yellow yolk ball.


Then roll it into the palm of your hands to make it into an egg shape.

Repeat these steps over and over about a hundred times. (Seriously, this batch made almost a hundred…this photo is only showing about half of the eggs!) I line a cookie sheet with parchment paper to put the eggs on to cool in the fridge. I would recommend the parchment paper because I have had them stick to the cookie sheet before, and trust me, it is really frustrating to have them stick.

Then on my double broiler (the fancy name for my pyrex bowl on top of a saucepan), I melted some milk chocolate bunnies.

And dipped each egg in the chocolate. I have tried a few different techniques here, but whatever utensils you use, be sure that the eggs are cold. When the eggs start to warm up, they start to melt and they are really difficult to dip. So, divide the batch into three or four, and keep the rest in the fridge.

Then, I melted some dark chocolate by putting it in a sandwich bag, then in hot water and I squeezed out a few designs on top of the eggs. This part is total unnecessary, but makes them look real pretty!


Every year, I decorate them a little differently. One year I used different coloured chocolate…

They look great served in the decorative cupcake liners you buy at Bulk Barn, or the dollar store. I usually put them on a little easter plate, and add some grass.


Or, check out these adorable little mini take out boxes I found at the dollar store. I used thm last Easter as place settings.


Enjoy, and Happy Easter!!!