Previously known as Quality Candy’s whipped creme eggs!
I worked at Quality Candy one summer in their factory. At that time, Buddy Squirrel was on the OTHER side of the building and restricted itself to all manner of nutty mixes.
I never knew the secret candy recipes, but I know exactly how the chocolate looked both coming off the conveyor belt in the cold room and being stirred and poured into exquisite molds in the hot room.
We could eat all we wanted though we couldn’t take any home.
You might be surprised to learn that after about a week, you get used to the chocolate-drenched atmosphere.
After a week, you don’t bat an eye at the chocolate-covered mints rolling down the conveyor belt, or the molten mound of toffee poured onto the wide stainless steel tables to cool and harden before breaking it up into delicious rectangles, or the person-sized mixing bowls filled with a concoction that will become pecan logs.
But a few things never failed to light up my taste buds: Non-pareils, chocolate-covered graham crackers, and those whipped creme eggs.
It comes down to this: “What’s Easter without whipped creme eggs?”
This is what it looks like (there are a couple box sizes, mind you):
This is what it tastes like:
A thick milk or dark chocolate shell surrounds vanilla—or maple—or mint—or caramel!— creme, with the finger-licking result of sticky lusciousness dissolving in your mouth.
The bigger eggs come six to a box.
It’s a large box. These are large eggs. You could easily cut one in half and still feel full…especially if you felt like sharing, which I generally don’t.
The last time I had these, I paced myself: One a day. That was six glorious days.
If you don’t have a Buddy Squirrel near you, here’s the full Easter catalog online.