In my thirty-something years on this Earth, I’ve found that people fall into two camps: the Cadbury Creme Eggs Are Life Camp or the Wouldn’t Eat A Cadbury Creme Egg If You Paid Me Camp. I fall solidly into the former and have since I was a wee lassie, but I get why they’d turn some off. There’s incredibly sweet, and the filling is pretty much indiscernible (is it cream? Fondant? What is that stuff?) Still love ‘em and always will, so voila, Homemade Cadbury Creme Eggs!

I was curious as to how one would go about making these Homemade Cadbury Creme Eggs from scratch, and I’m apparently not alone in this. I found this recipe from Not Without Salt and adapted it slightly. I wanted a looser filling, so I reduced the powdered sugar a bit. I didn’t have orange blossom water, so I substituted a tiny bit of almond extract along with the vanilla.

Homemade Cadbury Creme Eggs are labor intensive and messy, let me just say that. But they’re so fun to make, especially with kids. You’ll need some toothpicks to dip the eggs in chocolate with and a few large potatoes to stick the toothpicks in after dipping so the chocolate can solidify without messing up the finish.

And how do they taste? Delicious. I wouldn’t advise eating more than one, as they are incredibly rich, but they are a lovely homage to the OG with a more toothsome twist.

Homemade Cadbury Creme Eggs

Author Amanda

Ingredients

  • 6 tablespoons butter softened
  • 1/2 cup light corn syrup
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 1 teaspoon salt
  • Yellow food coloring
  • 1 teaspoon vegetable oil
  • 1 bag of dark chocolate chips

Instructions

  1. In a mixer cream together the butter, syrup, extracts and salt.
  2. Gradually add powdered sugar.
  3. Mix until everything is smooth and glossy, about two minutes.
  4. Take out two thirds of the mixture and put into a separate bowl.
  5. To the remaining mixture, add desired amount of yellow food coloring. Placed this mixture in a separate bowl and cover both bowls with saran wrap. Chilled both mixtures in the freezer for 1/2 hour or until very cold. Shape yellow mixture into small balls about the size of a penny.
  6. Shape the white mixture into balls about the size of a quarter.
  7. Freeze balls on a parchment lined cookie sheet for one hour.
  8. To assemble, flatten white ball with your hands. Put yellow ball inside the white and cover it completely.
  9. Roll the top of the egg in your hand to create a pointed top.
  10. Freeze eggs for a half hour.
  11. Melt chocolate and vegetable together in the microwave at 30-second intervals until melted. Stir well.
  12. Using toothpicks, spear each egg and dip into chocolate, letting the excess run off.
  13. Place the toothpick’s other end into a yam or potato.
  14. Put the yams in the freezer until chocolate has solidified, at least thirty minutes.
  15. Remove toothpicks and wrap as desired.

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