Instructables

Homemade Cadbury Creme Eggs

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Picture of 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

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Tools:

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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Step 2: The Filling

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You're going to be really astounded at how easy this is. 

Cream together the corn syrup, butter and vanilla. 

Sift in the confectioner's powdered sugar and beat until incorporated.

Ok yeah, that was it. 

Now to get fancy and separate the filling into whites and yolks!

Take out about a third of the filling and stir in some yellow food coloring.  Now you're done!

Put the two bowls in the fridge, as they're easier to work with once they're set up a little.
 
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S1893 years ago
I made a half batch of these using your recipe and they came out really tasty! I love the regular Cadbury Creme eggs so it's great to be able to make my own any time. Great instructable!
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scoochmaroo (author)  S1893 years ago
Holy cow that is awesome! Well done - you're a rockstar!
ladybgood S1893 years ago
mmmmmmm instead of dipping these, I made them into Cadbury Cream Cups, filling paper cups 1/3 with chocolate, adding a layer of white filling, a layer of yellow filling, then enough chocolate to fill the cup and ooze down to cover all the filling. worked perfectly. Thanks again smoocharoo
Lizziefrog3 years ago
I've tried a very similar recipe with Golden Syrup and it wasn't right at all. What does seem to work as a home-made alternative to corn syrup is the following:

* 2 cups sugar
* 3/4 cup water
* 1/4 tsp. cream of tarter
* dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for 2 months. Yields almost 2 cups.

(can't recall where I copied this recipe from, but the result is good)

However, if you live near Aldershot, there is an American food store, which also has an online shop that sells corn syrup. Postage starts at £4.50.

http://www.americansweets.co.uk/american-syrups--molasses-125-c.asp
monny66 months ago

Hi! These are awesome! I'm going to make them for my mum for mothers day as she loves these eggs!:) I was wondering if i could use glucose syrup derived from corn, instead of corn syrup? Are they the same? Oh and how long do you need to make them? Would they store for a few days? Thankyou!!! Can't wait to make them.

scoochmaroo (author)  monny66 months ago
Glucose syrup will work just fine. They should store well in the fridge for a week or more.
zacker1 year ago
Mmmmmm these look great, thanks!
Kelly021 year ago
I was always wondering if you can make it yourself. Thanks!
shaunm1 year ago
Thank you soooo much for this recipe. I bought the ingredients for my girlfriend for Easter and we made it together. Instead of small regular sized eggs, we made one HUGE 5"x4" Egg.

Licking the spoon, the centre tasted very vanilla and buttery. However, on cracking open the egg 2 days later, it tasted EXACTLY like the real thing :)

My girlfriend said she's always dreamt of a huge Creme Egg, so this has made her childhood wish come true.

I'm in the UK and managed to get the Karo Light Corn Syrup from ebay (americanstuff666)
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shaunm1 year ago
Thank you soooo much for this recipe. I bought the ingredients for my girlfriend for Easter and we it together. Instead of small regular sized eggs, we made one HUGE 5"x4" Egg.

Licking the spoon, the centre tasted very vanilla and buttery on cracking open the egg 2 days later, it tasted EXACTLY like the real thing.

My girlfriend said she's always dreamt of a huge Creme Egg, so this has made her wish come true :-)

I'm in the UK and managed to get the Karo Light Corn Syrup from ebay (americanstuff666)
cmcgee-13 years ago
I have a question. How do you make the yellow part orange flavored?
I've got some Chili and Lime chocolate.. so I was thinking of making the filling from dessicated coconut (plus coconut essence if you like a stronger coconut flavour) and sugar fondant for the white and rehydrated mango pieces.. (mashed - somehow make a fondant from that) for the yellow...
use orange zest to not change the consistency or texture.
Orange extract. You can find it in the baking aisle of almost any grocery store.
You could try adding orange essence, or even mix in some orange juice or squash!
chocolate does not handle large temperature differences well, and will often crack at freezer temperatures. that is most like likely why your shells broke. the same thing can happen if you hand dip frozen centers into chocolate. they will look perfect, but after a couple minutes you will see hair-line cracks and the centers will ooze out a bit.
to release the shells from the molds easily, pass the mold over a pot of boiling water.. they should pop right out. too long over the steam and the shells will soften and melt.. so do a quick pass then give them a tap to see if they release.
that looks AWESOME, Where did the idea come from.
lolliemann2 years ago
For a shell that holds its shape and has a crunch, plus shines try tempering your chocolate, its not hard at all (just has alot of myth around it) and theres a gazillion instructables on how to do it :) makes is soooo much better also massive thanks to scoochmaroo for this :)
I made these last year for a friends birthday (I'm really bad at remembering to post comments) and they were a huge hit! I made "custom" ones for her, dark chocolate stars with blue filling. I used hollow molds to create the stars and spooned in the filling. When i make them again I think I will try filling the stars with the cream and freeze them, then pop them out let them warm to room temperature, then dip them in chocolate. Next time I'll get pictures! Thank you for the idea!
Thank you so much for these Awesome instructions! I put a link to you page on my blog http://back2basicsmom.blogspot.com/2012/04/our-mostly-homemade-easter.html

My family just LOVEs these!
elizaio2 years ago
Can I hand-whisk this or do I need an electric blender?
I did it all with a fork :)
@Khaleesi - I followed suit with the fork technique - that was a good workout!
Messed up the chocolate though so all my little yolks are chillin for now till I can restock on the chocolate.

excellent!
what does a creme egg taste like?
Vanillaaaaaaaaa :)
We have Creme Eggs in Australia, they're usually on prominent display at the checkouts so we can't resist them while we stand in line! LOL
hahaha, sneaky isn't it?
i've seen them around but never attempted to eat one LOL
thanks for replying :)
khaleesi2 years ago
I made vegan ones :D
I dipped them in 350g of melted choc mixed with tbs veg oil and set them on baking paper. I quickly took the skewers out before they set.
I also added HEAPS more vanilla. They taste like the cadbury ones only VEGAN :D yay! So proud haha.
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sxytizzy2 years ago
make this up, once it is all mixed add carmel sauce, I added 3 teaspoons to a 1/2 batch (wanted to see if it would taste like carmel) and it did, my family LOVED it!! must try.. Also added dark chocolate syrup to make that flavor as well, found that if you only add no more then 3 teaspoons then it really makes the texture right and give it much flavor.,
lloo3 years ago
We are committed to using fairtrade chocolate and hubby was lamenting the idea of not cadbury eggs this easter. thanks to you i will have a plesent surprise for him in his easter basket!
LcoyoteS lloo2 years ago
It's nice to see someone else with the same idea here! I too am trying to only buy fair trade chocolate for my family. Fair trade, vegan chocolate candies are hard to come by, so I'm going to try making them myself too.
moose2good3 years ago
Is there a substitute for 'corn syrup'? Just a quick history lesson about the most vile, evil, despicable ingredient 'corn syrup' - 'corn syrup' has been used by chefs for cooking since Neanderthal crawled from the Pleistocene paste and baked cupcakes for his neighbors, the Cromagnon's. Corn syrup was the cause of more deaths than the Black Plague, and was the direct reason the levies failed in New Orleans after Katrina, since the explosives Bush planted in the earthen dikes were manufactured with corn syrup. Bad, bad, bad, BAD 'corn syrup'!!!
No, no no! Wrong!

Corn syrup = glucose = same stuff your entire body runs on.

High fructose corn syrup != corn syrup. They are different beasts. Get this straight! HFCS contains 55% fructose, which breaks down in the liver to fat and toxins, and is not good for you.

Plain old corn syrup is just glucose and is harmless like mice, except that it has exactly the same potential to raise your blood sugar as any other kind of glucose.
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....
LOL!!
UM fructose is the same sugar you find in most fruit they extract the fructose because it is sweeter so you statement about fructose is incorrect sorry.
Looks to the heavens for patience...and tries to be nice...

Please pardon me for not writing a scholarly paper describing every single facet of the life-cycle of the fructose molecule, to make it clear that I was speaking not only of the HFCS fructose molecule, but the one found in fruit as well, and that I know full well that they are identical.

Also, I respectfully suggest that your information regarding the harmless nature of fructose simply because it "comes from fruit" is sadly out of date. While that is what was thought of fructose at one time, it is no longer currently held, because the metabolism of fructose is now better understood. It is now known that it is largely responsible for fat deposition, the production of uric acid, contributes to hypertension and gout, and several cancer-causing and potentially damaging enzymes and waste products. It can also produce copious quantities of very-low-density lipoprotein, which you do NOT want. (VLDL "very bad" cholesterol, which you want to be LOW.)

Watch this: http://www.youtube.com/watch?v=dBnniua6-oM and follow the biochemistry. This is a medical lecture on the subject, and goes through the metabolism of fructose IN DETAIL.
so according to you we shouldn't eat fruit because the sugar inside is bad for us.
my dad is hypoglycemic, he cannot have most forms of sugar but he can have fructose. he is in perfect health. explain how it this works if fructose has negative effects on the body.
First, did you watch the video? It has the answer to your questions. But because it is long, I will summarize.

Fruit also contains *fiber*, and mitigates a great deal of the negative effects. There's a difference between eating an orange and drinking a glass of orange JUICE. I'm diabetic -- they push fructose on diabetics because it "doesn't increase glucose levels". That's true. Its effects are not acute, meaning the harm is immediate and severe, but are chronic -- they affect you slowly over a long period of time, perhaps over many years.

One fructose laden meal won't hurt you. A thousand might. Ten thousand probably will. We're finding that the increase in obesity, diabetes, and "metabolic syndrome" is tied closely to the amount of sugar we've been eating, and sugar is half fructose. It has accelerated since high-fructose syrup and pure fructose additives have entered the food supply.

I'm glad your father is in good health. But is it really "perfect"? What's his cholesterol? Does his doctor have him on a statin for it? Why is he hypoglycemic? Was he that way from birth, or did it creep in? Hypoglycemia and type II diabetes happen due to a breakdown of how the body handles blood sugar. Fructose affects appetite and satiety, and prevents you from feeling full and satisfied, so you eat more than you would otherwise. That affects how hard your body has to work to deal with the extra food, and your blood sugar level goes up and down like a diving porpoise.

I'm type II diabetic. My mother became diabetic late in life. My sister is hypoglycemic. I did this research out of self-preservation. Before you slam me, ridicule me, and say I'm wrong, try checking for yourself.
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