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Cadbury Creme Egg

By Todd Wilbur


Score: 4.17. Votes: 12
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Each spring Cadbury candy machines whip out 66,000 of these cool candies every hour. And now, because of the success of these chocolates with the orange, yolk-colored center, other candy companies have come out with their own milk chocolate eggs. Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel, or the same type of fondant center as the original—right down to the colors. Still, nothing compares to these original eggs that are sold only once a year, for the Easter holiday. And now you can enjoy your own Cadbury Creme Egg copycat recipe at home anytime you like. The final shape of your clones will be more like half eggs, but the flavor will be full-on Cadbury. 

Source: Even More Top Secret Recipes by Todd Wilbur. 

Update 4/11/17: I recently discovered that freezing the very sticky fondant center—rather than refrigerating it—makes it easier to work with. I made the adjustments in the recipe below. 

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  • 1/2 cup light corn syrup
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 1 12-ounce bag milk chocolate chips
  • Do This
    • Restaurant/Brand
      Cadbury
    • Instructions

      1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth.

      2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.

      3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine.

      4. Cover both mixtures and freeze for at least 1 hour, or until firm.

      5. When the mixtures are firm, take just the orange filling out of the freezer and roll it into marble sized balls. Place the balls on a well-greased baking sheet and freeze them for 1 hour. Take the centers, and the white filling out of the freezer. Wrap each center with portions of white filling that are around twice the size of the centers. Form each fondant into an egg shape then place them all onto the greased baking sheet and freeze again for a couple hours.

      6. Microwave the chocolate on high speed for 1 minute, stir gently and microwave again for 30 seconds more. Stir again. You want the chocolate to melt slowly. If you heat it up too fast it may seize up on you, and you'll have to start over. Be gentle with the chocolate.

      7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill in your refrigerator for a couple hours or until set.

      Makes 2 dozen candy eggs.

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Score: 4.17. Votes: 12
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Judd Lentz
Apr 25, 2014, 22:00

This worked out really well. I began following the recipe but quickly decided to just double it. The "eggs" came out like I remember a while back the store bought ones have been more liquid for some years. I think these are better. I found that moving the dough back and forth to the fridge helps make it easier to form the centers then I froze them hard before dipping in chocolate. I also needed more chocolate when we were almost done.

Tracey Johnson
Apr 18, 2011, 22:00

Oh, these are good, maybe too good! I did have a bit of trouble with the centers getting too soft when coating with chocolate, but I froze the remaining centers, and there were no more problems. Thanks Todd!!

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