Recipes // Desserts // Cream Egg Pops

Cream Egg Pops



  • ½ cup light corn syrup
  • ½ stick butter
  • 3 cups confectioner’s sugar
  • ½ teaspoon salt
  • 1 vanilla bean, scraped and pod discarded
  • yellow food coloring
  • passion fruit, lemon, orange or banana flavoring
  • 1 pound coating chocolate (or colored candy melts)
  • 12 paper lollipop sticks


  1. In 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.
  2. Leave the remaining 2/3rds white. Place both bowls in the freezer for a half hour to firm up.
  3. Divide the yellow batter into 12 equal portions and roll each into a ball.
  4. Place them on a wax lined sheet tray. Divide the white into 12 portions as well.
  5. Flatten each white into a 1 and a half-inch circle and place the “yolk” in the center.
  6. Wrap around the yolk and place the balls in the freezer for 15 minutes.
  7. 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.
Featured Recipes

Personally Yours

Marketplace Recommendations