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Cadbury Creme Egg Copycat Recipe
Cadbury Creme Egg
By Todd Wilbur

Recipe Type: Candy
Calories: 263
Cook Time: 6 hours
Recipe Rating: 4.2 (12 reviews)

Each spring Cadbury candy machines whip out 66,000 of these cool candies every hour. And now, because of the success of these chocolates with the orange, yolk-colored center, other candy companies have come out with their own milk chocolate eggs. Some are filled with Snickers or Milky Way centers, while others contain peanut butter, coconut, caramel, or the same type of fondant center as the original—right down to the colors. Still, nothing compares to these original eggs that are sold only once a year, for the Easter holiday. And now you can enjoy your own version at home anytime you like. The final shape of your clones will be more like half eggs, but the flavor will be full-on Cadbury. 

Source: Even More Top Secret Recipes by Todd Wilbur. 

Update 4/11/17: I recently discovered that freezing the very sticky fondant center—rather than refrigerating it—makes it easier to work with. I made the adjustments in the recipe below. 

1/2 cup light corn syrup
1/4 cup butter, softened
Cadburry Eggs
Judd Lentz  
Submitted on: 04/26/14
This worked out really well. I began following the recipe but quickly decided to just double it. The "eggs" came out like I remember a while back the store bought ones have been more liquid for some years. I think these are better. I found that moving the dough back and forth to the fridge helps make it easier to form the centers then I froze them hard before dipping in chocolate. I also needed more chocolate when we were almost done.
Susanne Trabke-Waryas  
Submitted on: 04/19/11
My boyfriend loves these. He said they taste just like the store ones.
Tracey Johnson  
Submitted on: 04/19/11
Oh, these are good, maybe too good! I did have a bit of trouble with the centers getting too soft when coating with chocolate, but I froze the remaining centers, and there were no more problems. Thanks Todd!!
make these every year
Kara Stevens  
Submitted on: 04/17/11
I make these every year - after fiddling with the dipping I bought a small egg chocolate mold and now use it - it makes perfect half eggs every time!
Submitted on: 03/22/09
If you would like to make them egg shaped. Try using one of those egg carriers for backpacking. Put a small hole in one side big enough for a straw. Pour the chocolate for the shell in and close it. Rotate it around to get a even coverage (may have to do this cold). When it is set blow or drip the insides down the straw, take them out and remove the straw and cap it with a bit more chocolate to fill the hole and let it set. Presto... Instant Cadbury(like) egg.
Submitted on: 02/23/08
They sell them all year round in the UK but I thought I would try it anyway. It was very good. I find it amazing how you find out how to make all this stuff. Job well done.
Suzie. B  
Submitted on: 10/06/06
Absolutely fabulous! I loved the recipe even though I couldn't shape the eggs. It turned out great and my Mother in law even liked them!
Submitted on: 03/28/06
This recipe is the greatest! Delicous! Definetly one to try.
Submitted on: 03/11/06
I make all of our easter candy from scratch. When I made these for my oldest son, I used the "egg mold" that I use to make other "filled" candy eggs. Worked GREAT and my son (who is a die hard lover of the Cadbury egg) absolutely loved them. I give this one a definite 5.
Submitted on: 11/29/05
I couldn't make an egg shape, so made rounds. Delicious! Actually, being round(ish) was better. Everyone knew it wasn't the real egg, just thought I was magnificent in creating my own.
Submitted on: 10/11/05
I was also totally unable to shape an egg with this recipe. Very disappointing and frustrating.
Submitted on: 08/24/05
I found this extremely difficult to make, actually it never worked for me. It is next to impossible to form into an egg shape. The melted chocolate melts the cream center as soon as it touches it which in turn, turns the whole concoction into mush.