Cadbury Cream Eggs

Cadbury Cream Eggs

  • Prep Time: 7 hrs
  • Total Time: 7 hrs 5 mins
  • Yield: 16-24 or so eggs

    • About This Recipe

    “This is about as close as you can get to the real thing.”

    Ingredients

  • 1/2 cuplight corn syrup
  • 1/4 cupbutter
  • 1teaspoonvanilla
  • 1/4 teaspoonsalt
  • 3cupspowdered sugar, sifted
  • 4dropsyellow food coloring
  • 2dropsred food coloring
  • 1 (12ounce) bags milk chocolate chips
  • 2teaspoonsvegetable shortening

    • Directions

  • Combine the corn syrup, butter, vanilla and salt in a large bowl.
  • Beat well with an electric mixer until smooth.
  • Add powdered sugar, a little bit at at time and mix by hand after each addition.
  • Mix until creamy.
  • Remove about 1/3 of the sugar mixture and place in a small bowl.
  • Add the food coloring and mix well.
  • Cover both mixtures and chill for at least 2 hours or until firm.
  • When mixtures are still firm roll a small, marble size from the orange filling.
  • Wrap a small amount of the white filling around the orange.
  • Form into the shape of eggs and place on a lightly greased cookie sheet.
  • Repeat until done and chill for at least 4 hours.
  • You want them “set”.
  • Combine the chocolate chips and shortening in a double boiler or ceramic bowl.
  • Melt down and mix well.
  • Take each egg filling,dip into the melted chocolate mixture and return to baking sheet.
  • Repeat and chill again for 2 hours.
  • Repeat the dipping process, chill again and you’re good to go!

    • Reviews

  • “These went over tremendously well! Though they were very difficult to part with. A dangerous treat to have in your house for sure! I’d even go to the length to say that they were BETTER than Cadbury’s. Now, my only complaint is the amount of time and effort it took to make. I have a toddler, and very limited time… so this ended up taking me two days to finish. Plus, every time I took them out of the fridge or freezer they would thaw quicker than I could get more than a handful progressed to the next stage. Toward the end I decided to leave the molds in the freezer and take out one at a time to coat in the chocolate – if only I had thought of that sooner!”

  • “To those having consistency issues make sure the butter is NOT melted. SOFTENED only. I had this issue the first time I made them and when I made it stillsolid butter they were fabulous!My husband LOVES them!”

  • “Kids loved these. Mine made about 16 eggs. I found that after cooling and shaping them they were still hard to work with so I froze the egg shapes overnight and it was much easier to dip them in chocolate. I used chipit brand milk chocolate chips and they were a big hit in my house.Thanks for the recipe.”

  • “Just a suggestion for those having difficulty molding – get a jello egg mold. Makes it incredibly easy to do.”

  • “This recipe was very easy to follow and make. Just be sure to chill your eggs well before dipping and I recommend tempering your chocolate if you want to wrap these.”

  • “AWESOME! These taste just like Cadbury Cream Eggs. I used a plastic egg mold to make it easier. These were simple, funa nd delicious! Thanks for sharing!”

  • “these were impossiable to form! I put them in the freezer for over a day and they still would just become a sticky mess in my hands. I ended up pouring the filling into ice cube trays I sprayed with cooking spray then poured chocolate over the top. Then I froze the trays and popped out the layered cream eggs. They tasted great, just did not look like eggs. Once I unmolded them they were also hard to eat since they started to ooze minutes after being at room temp. So I ended up eating these with a bowl and spoon haha.”

  • “These were a big hit with my Hubby!He adores Cadbury Eggs! -I did what the one reviewer said, keep the butter only a little soft and used real butter and my filling turned out good.I found it easier to work with these if you keep most of the filling balls in the freezer and only take out maybe 6 or 8 at a time to stick with toothpicks and dip into the chocolate (Ghirardelli milk chocolate chips), then put them right back into the freezer.I also found that a non-stick pastry mat worked well to set them onto and they came off of there fairly easy.My husband actually noticed that I used a good quality chocolate on these too! will definitely make again!! thanks!!!!! :)”

  • “To me, this didn’t taste anything like a Cadbury egg, more like a cream drop that’s sold around Christmastime. But, my husband is very fond of the cream drops. We only used one coat of chocolate because we’re impatient. Will make again soon. :)”

  • “I made this last night, and it turned out great.There was no problem at all with having the cream set, so I’m wondering what problem the others may have been facing?I used actual butter (non-salted), and they set very well in the refrigerator–you can turn the bowl upside down and it will stay in there; you have to scoop it out.Great recipe!*^_^*”

  • “I made these (in a ball shape) to give out as xmas presents as everyone loves them at easter so I thought – why not? They are great! I will make these all the time…”

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