Homemade Cadbury Creme Eggs

Cadbury Eggs Decoded!  Finally, you can make Cadbury-style Creme Eggs at home any time of year.  And you want to know the biggest secret?  The recipe is incredibly simple!  The molding takes some time and patience, but if you're not concerned about looks, these babies are easy to crank out, and possibly more addictive than the real things.

Step 1: Ingredients

Tools:

• Mixer
• Scale
• Egg-Shaped Candy Mold
• Chocolate Melter (opt)

Ingredients:

• 170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
• 58g (1/4 cup) butter, room temperature
• 375g (3 cups) confectioner's powdered sugar (icing sugar)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• yellow food coloring
• 1 (12 ounce) bag milk chocolate chips

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Comments

[feralmonkey4]

I find it interesting how people take things personally first I am diabetic as well and I have learned many things about the condition too. fructose is NO worse for a diabetic than any other sugar what matters is the amounts you take it in it does not for toxins in your system fiber slows how your body process's any sugar that is why whole fruits are better for a diabetic. I was merely pointing out that there is no difference in the sugar also I will take my diet advise from someone who has been studying diet and nutrition for as long as I have been alive (45 yrs) over any you tube video or anyone I met on the net. And his advise is don't be paranoid about sugar just follow the guidelines about carbs and you will be fine.

[DarkShadowYum]

You are exactly right.

[moose2good]

Sorry 'bout that; my tongue was firmly in my cheek when I commented. Thanks for the information though! Hysteria is not just a Def Leppard album from 1987 (I know, I know, my age is showing...). I get a real kick from the 'chicken littles' that find intrigue, conspiracy, death and dismemberment around every corner of our lives....

[robillm61]

LOL!!

[amckeen]

I agree - regular corn syrup is not bad like high-fructose corn syrup, but if you want to avoid it, try Lizziefrog's ultra-saturated sugar solution posted Feb. 25.

Golden syrup is a cane sugar product, not a corn product. You may need to experiment a little to get the consistency you want in the finished product. Try a little more or less confectioners' sugar. I found golden syrup in my local (Connecticut) grocery store.

[ardrhi]

When it's in large quantities like this, it's being used to overbalance the recipe with glucose, to make the crystals formed very soft and squishy, and to prevent excess hard crystallization. It does this because having large amounts of pure glucose in the solution "gets in the way" of the sucrose forming large, regular crystals.

A small amount in fudge prevents it from turning grainy and nasty, and gumdrop or soft candy recipes from getting too hard and crackly. When you see a recipe with a larger amount over a tablespoon or two, it's because the glucose is a major constituent in making the candy soft and gooey, like the inside of the egg. Substituting will make it much harder to achieve the same results.

Oh, and those who swear by "agave nectar"? It isn't some magical substance -- it's just sugar like any other sweet extract. It isn't some newfangled sugar substitute, it's just extracting sugar from a different source than cane.

[dwivian]

Remember, Agave Nectar is 90% fructose, so it should be used sparingly. It's also a heavy chemical extraction, not a 'natural' food, in most of the versions I've been able to find.

[CobaltBlue]

Thanks, ardrhi, for your explanation about the crystallization. It's great to get an authoritative and expository contribution here on Instructables.

moose2good, we need an Instructable from you about making those levee explosives ;)

[moose2good]

Sorry 'bout that; my tongue was firmly in my cheek when I commented. Thanks for the information though! Hysteria is not just a Def Leppard album from 1987 (I know, I know, my age is showing...). I get a real kick from the 'chicken littles' that find intrigue, conspiracy, death and dismemberment around every corner of our lives....

[shazza4783]

Can't wait to make these, if you can't find corn syrup you can substitute it with liquid glucose which you can find in the supermarket or chemist.

[firefly68]

Oh lord, there goes the diet! Scooch, you said you could use a pastry bag to inject the filling into the molded chocolate. How would you get the yolk in the middle??

[laurie v.]

First pipe in an even layer of the white, then a ball of the yellow, then almost fill the other half egg with the white.

[Dr Qui]

Make it all yellow and just call it scrambled. ;-)

[laurie v.]

My son (26-years-old) and I are in love with these and this is the second reason we love Easter. Since his birthday is in April and after Easter, we go to CVS and Walgreen's and buy them at 75% off. When he turned 21, as you can see, he bought enough eggs that he was actually able to spell out "21!" on the livingroom floor!

Since I already have all the necessary ingredients in the house, I will be making them tomorrow!!! Can't wait to have our "Cadbury" creme egg fix! THANK YOU!!!!!!!!!!!

[rajtu]

new slovak and czech recipes for you on http://recepty.ajtu.sk

[xProShotx]

This is really great and all but im from the uk and i was wondering if you have to put in shortening as i dont think that you can get it over here. i would really appreciate a response :)

[AussieAnglerGal]

"copha" is a brand of similar stuff, i'm from Australia, so i don't know about the uk

[HaKurama]

You can substitute any solid fat for the shortening.... the best is probably coconut oil (look in larger Tescos in the international foods section - about £1.60 for 500g), if you have an Asian/Indian food store in your area then they will most likely have either coconut oil (and sometimes shortening in the larger ones). =)

[willrandship]

Butter/margarine works great as a shortening substitute, ironic since it's usually meant to be the other way around.

[justanotherdesigner]

YAY!! I'll be able to devour all of these and not be told off by my parents because I would've made them and they're so cheap! WOOHOO CADBURY CREAM EGG PARTY COMIN UP!!! <3

[Jay Spannerz]

Awesome! ^^ AND they taste great. at $4 each here (@_@) or $5 for ALL the ingredients!

thanks! ^^

[Jsquared24]

I looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooovvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvveeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee Creme eggs but I hate how they only come out once a year. Now with this recipie I can make my own and enjoy tem any time of the year! Thanks Scoochmaroo! XD

[Mella2013]

Awesome job! Thx for posting

[benduy]

by pond did you mean, Australia/New Zealand area? we call that the ditch, any ways great 'Ible !!! 10/5 stars awesome

[bowow0807]

could you please add the brand of the vanilla so that we may get a good idea of how yours tasted like or can you give brands that taste similar? because not all vanilla are the same

[jstrait1]

All i have to say is THANK YOU!! they taste just like the cadbury eggs u buy! I love it : )

[happypicklefriend]

I'm so totally going to make these! Thanks Scoochmaroo

@ everyone below: I was wondering if you had a substitute for chocolate, butter, sugar and salt. Then can you explain the health benefits of yellow food coloring? ;)

[scoochmaroo]

If I could >like< a comment I would like this one.

[angela-la-la]

I think the issue is that corn syrup isn't readily available in many places outside the USA.

[AussieAnglerGal]

i do believe that glucose syrup will work, angela-la-la

[fschoyen]

Seems like something I want to try, but I'd probably make a real egg yolk ganache instead of using the colouring.

Should be as easy as beating a bunch of yolks, and then adding powdered sugar and either flour or a bit of fine ground almond, just to stiffen it up slightly.

[scoochmaroo]

That sounds delicious! Let me know how it turns out :D

[fschoyen]

…or perhaps I'll just go ahead and use a real yolk or two as the food colouring for the "yolk" in these. Colouring doesn't get more natural than that.

[geraput]

super

http://луивитон.рф/

[sbsettings]

Why is this so popular? It isnt too original..no offense... Im actually just wondering.

[paper sack ideas]

I think it's because Scoochamaroo has unveiled one of the great secrets of this mysterious candy. I know I (and my kids) have always marveled at the HOW and WHAT of Cadbury eggs. I've always thought they were too sweet, but I'm still totally stoked to find out how to make them, now I can make them smaller and then I won't feel sick after eating one. :-)

[jjmcgaffey]

Real Creme Eggs freeze very nicely - the centers get hard, but let them sit a bit and they go back to gooey. It probably messes up the chocolate (makes it melt too easily), but they never last long enough once I take one out to tell. I've done the 'buy a dozen or two after Easter' thing for years...maybe I won't have to this year! The other advantage, and the reason I'll be doing it to the homemade ones as well, is that you can't eat it right away (well, you can, but it's a waste - no gooey and frozen chocolate barely has a taste). Makes it easier to not eat a dozen at a sitting (uggghhh - but I've had to restrain myself at times!).

I've been looking at plastic Easter eggs, but all the ones I see are divided around the middle instead of lengthwise - I think they'd be too deep to easily unmold. However, now is the right time to find egg molds in craft shops! (goes to see).

[Edwin_T]

Brilliant! I have been wondering how they make creme eggs for years now! I have got the 2 bowls of filling in the fridge right now! will finish them off later, thanks for posting this instructable!!

[xd12c]

Have you tried deep frying them yet?

[Cheezpaper]

I looked at the pictures and I thought "Oh gross chocolate covered eggs! Who would like this Instructable?" But I still clicked on it. I read the instructable and was delighted by the creativity and design of this divine creation and laughed at that moment of doubt and disgust.