Giant Creme Egg 2
About this build
Homemade golden syrup fondant with a green centre is shaped into an egg, coated with milk chocolate and wrapped in coloured foil.
Archive summary updated
Read the original account and photographs ↓
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
1 cup Golden syrup 6 cups Icing sugar 3 tsp vanilla Food colouring (green) 800g Milk Chocolate
Read in context →
Giant Creme Egg 2: the archived recipe
Condensed from the original account by Paul Hislop and Rebecca Stratton, published 2007-09-17. The quantities and method are the contributors’; this is not a new kitchen test.
Ingredients recorded
- 1 cup golden syrup
- 6 cups icing sugar
- 3 tsp vanilla
- Food colouring (the account says green)
- 800g milk chocolate
The fondant is measured in cups as the account gives it, and the estimated cost was £7.00. The makers also made a creme egg foil to go round it, and photographed it next to a creme-egg-sized egg because no real one could be found.
Method recorded
- Mix everything except the chocolate and food colouring in a bowl until creamy.
- Take 1/3 of the fondant out and colour it with the food colouring.
- Leave both in the fridge for 2 hours until firm.
- Roll the coloured yolk into a ball and wrap the white fondant around it to make the egg.
- Put it in the fridge for 4 hours until firm again.
- Melt the chocolate and brush it onto the fondant to make the giant creme egg.
Archive guides · Explore projects
The original account
First the ingredients …
1 cup Golden syrup
6 cups Icing sugar
3 tsp vanilla
Food colouring (green)
800g Milk Chocolate
Estimated cost £7.00
First we mixed everything expect the chocolate and food colouring in to a bowl and mixed it till it was creamy. Take 1/3 of it out and colour it with the food colouring. Then you leave it in the fridge for 2 hours untill it is firm. You then take you yolk (the food coloured bit) and roll it in to a ball and get the white fondant and wrap it around it to make the the egg. Put these in the fridge for 4 hours untill it is firm again.
You then melt the chocolate and brush it on the fondant to make your giant cream egg.
You can also be keen like me and a cream egg foil to go around it. As we couldnt find a cream egg we have put it next to a cream egg size egg to see the size of our giant one.
And thats my giant cream egg …. PLEASE PIMP THAT SNACK!
