Chocolate Eggs

Caramel Easter Eggs

  • Expert
  • 12 Eggs
  • 1 hr
Baking Success Or Baking Mess


Caramel Sauce:
3/4 cup brown sugar
1/2 cup Crown® Lily White® or Golden Corn Syrup
2 tablespoons butter OR margarine
1/2 cup whipping cream OR canned coconut milk
1/2 teaspoon sea salt fine grind
1 teaspoon pure vanilla extract

1 cup milk chocolate chips or milk chocolate candy melts
1/2 cup sea salt caramel sauce, room temperature
Gold dust (optional)
Silicone Easter egg chocolate mold


Caramel Sauce:

Combine brown sugar, corn syrup, and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil for 1 minute.

Remove from heat; immediately stir in cream, sea salt, and vanilla. Serve warm over ice cream, fruit pies, or cakes. Or use it as a drizzle on brownies, cookies, or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving.



Using a double boiler or microwave melt the milk chocolate. Add a spoonful to each Easter egg mold & use the back of a spoon to evenly coat the edges. Refrigerate until set, about 15 minutes.

Add a teaspoon of caramel sauce to each chocolate egg & freeze until firm, about 5 minutes.

Add the remaining chocolate over the caramel & fill each egg to the top with chocolate. Use a bench scraper to smooth flat. Refrigerate until fully set before removing from the silicone mold, about 30 minutes.

Use a small paintbrush to brush with gold powder & enjoy!

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