Homemade Cadbury Creme Eggs
Indulge your sweet tooth with these delightful Homemade Cadbury Creme Eggs, a fun and nostalgic treat perfect for Easter or any time you’re craving a rich, chocolatey dessert. This recipe lets you recreate the iconic candy right at home, featuring a creamy, sugary fondant center mimicking both "yolk" and "egg white," encased in a smooth milk chocolate shell. With just a handful of pantry staples like powdered sugar, light corn syrup, and butter, plus a touch of yellow food coloring for that classic yolk appearance, you can craft these delightful confections in under an hour. The simple step-by-step process, including shaping, chilling, and dipping in velvety melted chocolate (with optional coconut oil for the perfect coating consistency), ensures flawless results. Ideal for gifting, dessert platters, or pure indulgence, these homemade creme eggs are a show-stopping treat for candy lovers of all ages.
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Recipe Information
Ingredients
- 3 cups Powdered sugar
- 0.33 cup Light corn syrup
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Fine sea salt
- 3 drops Yellow food coloring
- 12 ounces Milk chocolate chips
- 1 teaspoon Coconut oil (optional, for thinning chocolate)
Instructions
In a mixing bowl, combine the powdered sugar, light corn syrup, unsalted butter, vanilla extract, and fine sea salt. Mix thoroughly until the ingredients come together to form a smooth dough-like fondant.
Divide the fondant into two bowls. Set aside one bowl (this will remain white for the egg whites). In the second bowl, add the yellow food coloring and mix until you achieve an even, vibrant yellow color to mimic the egg yolk.
Chill both bowls of fondant in the refrigerator for 20 minutes to firm up and make the dough easier to handle.
Once chilled, take small portions of the yellow fondant (roughly 1 teaspoon each) and roll them into balls to represent the 'yolks.' Place them on a parchment-lined tray and return them to the refrigerator.
Take the white fondant and scoop out 1 tablespoon at a time. Flatten each portion into a disc and wrap it around a yellow fondant ball, rolling it into a smooth egg-shaped form. Repeat with all the yolks until each one is surrounded by the white fondant. Place the completed fondant eggs back into the refrigerator to firm up again, about 15 minutes.
In a microwave-safe bowl, melt the milk chocolate chips in 30-second increments, stirring after each interval until smooth. If the chocolate is too thick for coating, stir in 1 teaspoon of coconut oil to thin it slightly.
Using a fork or dipping tool, dip each fondant egg into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off, then place the egg on a parchment-lined tray to set.
Let the chocolate shells harden completely at room temperature or in the refrigerator. Store the finished creme eggs in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 60.4 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
