Try this Cream Egg Pops recipe, or contribute your own.
Suggest a better descriptionIn the bowl of a stand mixer fitted with a paddle attachment mix butter, corn syrup, powdered sugar, salt and vanilla bean. Beat until well combined. Transfer 1/3 of the mixture to a bowl and add yellow food color and extract of choice to taste.
Leave the remaining 2/3rds white. Place both bowls in the freezer for a half hour to firm up.
Divide the yellow batter into 12 equal portions and roll each into a ball.
Place them on a wax lined sheet tray. Divide the white into 12 portions as well.
Flatten each white into a 1 and a half-inch circle and place the “yolk” in the center.
Wrap around the yolk and place the balls in the freezer for 15 minutes.
Shape each ball into an egg shape and stick a lollipop stick in the bottom. Dip in melted coating chocolate or candy melts. Decorate with edible colors.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1216g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5543 | ||
Calories from Fat: 1630 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 181.1g | 241 % | |
Saturated Fat 113.1g | 566 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 225.8mg | 69 % | |
Sodium 693.5mg | 24 % | |
Potassium 1764.5mg | 46 % | |
Total Carbohydrate 943.1g | 277 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 927.6g | ||
Protein 35.2g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5543
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