Name: Homemade Cadbury Creme Eggs Recipe
Prep time: 1 h
Total time: 1 h 30 min
Yield: 15
Cuisine: American
Ingredients: 1 tbsp canola oil; ½ cup Lyle’s golden syrup; 6 tbsp butter; ½ tsp salt; 3 drops orange blossom water; 1 vanilla bean; 1 tsp vanilla; 3 cups powdered sugar; ½ tsp yellow food coloring; 12 oz dark chocolate

Photos of Homemade Cadbury Creme Eggs Recipe

This Easter treat can be made at home, and dare we say that they taste even better homemade.

How To Make Homemade Cadbury Creme Eggs

Start the egg hunt with this homemade Cadbury creme eggs recipe. Chocolate eggs filled with a light and fluffy yolk for a sweet and fun dessert.

Prep: 1 hr

Freeze Time: 30 mins

Total: 1 hr 30 mins

Makes:

Ingredients

1 tbsp canola oil
½ cup Lyle’s golden syrup
6 tbsp butter, softened
½ tsp salt
3 drops orange blossom water, optional
1 vanilla bean, seeds removed (optional)
1 tsp vanilla
3 cups powdered sugar
½ tsp yellow food coloring
12 oz dark chocolate, chopped (or 1 bag bittersweet chocolate chips)

Instructions

Place the butter in the bowl of a stand mixer. Alternatively, using a hand mixer is fine. Add golden syrup, salt, orange blossom water, vanilla seeds, and vanilla extract.
Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.
Turn mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl when necessary.
Place one-third of the mixture into a small bowl and add enough yellow coloring to obtain the desired color. Cover both bowls with plastic wrap and put into the freezer for at least 20 minutes.
When the sugar mixture is thoroughly chilled, remove from the freezer.
Working quickly take about a half teaspoon of the “yolk” mixture and roll it into a ball. Continue forming the yolks.
Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer. Now, measure a tablespoon of the “whites”, and then roll that into a ball.
Continue until all the white portion of the sugar mixture is gone. If the whites are too soft to work with, place back into the freezer for a few minutes.
Remove the yolks from the freezer. Place a white in the palm and gently flatten, creating an indent in the center for the yolk. Place yolk in the indent and cover it up. Roll the white into an egg shape. If sugar gets too soft put it back in the freezer.
Continue this process until all eggs are complete. Return to the freezer. While the eggs are chilling, temper the chocolate.
Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well.
This gives a little more flexibility with the chocolate eliminating some of the need for precise tempering.
Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off.
Place the chocolate-covered egg into the fridge for 10 minutes while the chocolate sets.
Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.

Nutrition

Sugar: 38g
:
Calcium: 18mg
Calories: 310kcal
Carbohydrates: 44g
Cholesterol: 1mg
Fat: 14g
Fiber: 2g
Iron: 3mg
Potassium: 165mg
Protein: 2g
Saturated Fat: 7g
Sodium: 124mg
Vitamin A: 220IU

Nutrition Disclaimer

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