Homemade Cadbury Creme Eggs




Introduction: 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


  • 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

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.

Step 3: Shaping the Innards

This step is sticky!  It helps to keep your hands clean and cold.

Make little yolk balls out of the yellow mixture.  Place them on some parchment (seriously, not foil like I did. It was a mess).  Put them back in the fridge or even the freezer to firm up.  These babies get soft fast!

When the yolks are set up, you can start embedding them in the whites.  Scoop an amount of white filling out and flatten it into a circle.  Place the yolk ball inside, and wrap the white around it.  Know what to do next?  Stick it in the fridge.

*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag.  This would save a LOT of time.

Step 4: Filling the Molds

Melt the chocolate in a double boiler or in short bursts in the microwave.   Fill the molds with the chocolate and swirl to coat the sides.  Alternatively, use jorgegunn's method as detailed in Handmade Chocolate Boxes to fill the molds entirely, let the outsides set, and pour out the excess. 

Once the molds are set, plop a filling ball into half of each mold.  Using more melted chocolate, join the two halves of the egg together.

Let set and demold.  The freezer does wonders for this step.

Step 5: Alternative Method

If you aren't using molds, you can try this method.

Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted. 

Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).

Once the chocolate is set, you can dip them again for an extra chocolatey shell!

Step 6: Do Not Despair

Not all of my attempts were successful, and I feel it's as important for me to share my failed attempts along side my successes. 

Here you can see that my shells weren't thick enough or sturdy enough or I didn't let them set up enough.  There were a lot of delicious mistakes made this day.  And in the end I discovered that the egg shape really isn't necessary to creating a really delicious candy. 

Chocolate is hard enough to work with.  If you have the patience to attempt adding a mold into the process, go for it.  The results will be something truly spectacular!

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222 Discussions

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.


1 reply

amazon three bottles 10.50 free p&p with prime trial works out at 3.50 a bottle tried this recipe off a dude on you tube m it went rock hard

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!

2 replies

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

What do I use if I haven't got a candy molder???


1 year ago

This looking very yummy I want to try this recipe

These are one of my husband's favorite things! We'll have to try this out. :)

I cannot wait to try to make these!

I'm not sure there is a good reason to make these at home. Do you like the taste?

Everything in moderation, people.

I don't have an egg shaped mould, but I have a cake pop mould so I'm making cream balls

Does it matter that my mixture seems thicker than in the pictures?

I'm making this right now! I'm just about to sieve in the icing sugar :)

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.

2 replies

Glucose syrup will work just fine. They should store well in the fridge for a week or more.

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'!!!