Make chocolate eggshells then fill them with soft and chewy caramel. Wrap the eggs in brightly colored foil to make your Easter baskets festive and fun!
Chill in the refrigerator if using pure chocolate and in the freezer, if using compound chocolate until hardened, about 5 minutes in the freezer and between 10-15 minutes in the fridge.
Cut ¾ ounce pieces of caramel. Shape into an oval.
Press into the chocolate eggshells.
Store your eggs at room temperature for up to 3 months.
Homemade Microwave Caramel
Ingredients:
1 cup butter
2½ cups packed dark brown sugar
1 cup light corn syrup
1 – 14oz can Eagle Brand sweetened condensed milk
1 teaspoon vanilla
Instructions:
Melt butter in a large microwave-safe bowl on high power for 45-75 seconds.
Stir in dark brown sugar, corn syrup, and sweetened condensed milk.
Heat on high power for 5 minutes.
Remove and whisk until smooth.
Heat for 5 more minutes, then stir.
Heat for an additional 5 minutes, then stir.
Check temperature, if it's between 245 - 250 degrees Fahrenheit.
If needed, heat for 1-minute increments, stirring after each until it reaches the desired temperature.
Stir in the vanilla.
Pour the caramel into a well-buttered 8-inch square pan.
Let the caramel harden for about 2 hours.
Then you can cut the caramel into ¾ ounce pieces to use to fill your chocolate eggs.
Caramel Eggs https://hungryhappenings.com/caramel-eggs/