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68 Comments
Nicole
March 10, 2015
I have not seen a recipe on this site spark such controversy on various aspects..american chocolate vs. british chocolate, religion and golden syrup. Who knew! :-)
Gwynneth L.
January 12, 2015
Why do you have to bring religion into everything? I'm Agnostic so I'm not interested.
Gwynneth L.
January 12, 2015
I love Cadbury crème eggs, ....but..if they are using American style chocolate, no thanks...... americans can't make proper chocolate, it tastes like bitter cocoa.
Dr.Insomnia
January 12, 2015
You are eating the wrong chocolate. Someone already made your comment below. And here's what I replied to them:
Cadbury Chocolate is fairly bland, like most commercial milk chocolate. There's hardly any cacao in it - it's mostly sugar and milk. And I don't know what you mean by the blanket statement "American chocolate;" we have hundreds if not thousands of chocolate makers in this country, not to mention amazing imports from Latin America. There is more chocolate variety available in the U.S. than probably anywhere in the planet.
Unless you're claiming that all "American chocolate" is like Hershey's, which no one cooks with unless you count S'mores. Or like the outside of cheap candy bar, which, again, no one cooks with.
Cadbury Chocolate is fairly bland, like most commercial milk chocolate. There's hardly any cacao in it - it's mostly sugar and milk. And I don't know what you mean by the blanket statement "American chocolate;" we have hundreds if not thousands of chocolate makers in this country, not to mention amazing imports from Latin America. There is more chocolate variety available in the U.S. than probably anywhere in the planet.
Unless you're claiming that all "American chocolate" is like Hershey's, which no one cooks with unless you count S'mores. Or like the outside of cheap candy bar, which, again, no one cooks with.
meme
April 2, 2014
It may taste like a Cadbury egg, but is it halal? Seems Cadbury and company want to appease Muslims and so they are making Easter candy for a religion that does not even celebrate Easter. So if you really want this to be like a Cadbury egg, bow down to the prophet.
Andrea G.
April 5, 2014
You know something being halal doesn't change actually change it in any way, right? They're not injecting it with terrorist jizz or anything. Being halal doesn't affect the chemical composition of a thing any more than being kosher does, it's just a way of preparing meat and animal tissue. It also only makes sense for them to want to make their product appeal to as many groups of people as possible, they're a candy company, their aim is to sell candy, not promote your religion. The only reason they even sell Easter candy is because Easter is a huge consumer holiday (third under Christmas and Halloween) and they want in on the action. Did you honestly think they were selling festive junk food as an expression of their deep and true love of Jesus Christ?
EatsMeetsWest
April 14, 2014
Not only am I a Halal foodie, but I LOVE Cadbury Creme Eggs to bits, just like many normal candy-loving kids and adults everywhere at this time of the year. I mean, we all need to eat right, regardless of religion. And food isn't made to feed religion - it's made to feed hearts, minds and souls all around the world, Muslims and Christians and Jews and Buddhists and atheists alike. If there's one thing we can all share and bond on, it's the fact that at a basic-level, as humans, we all appreciate good food and having different beliefs does not change that. Thank you to those who could focus on what we all do share :)
Anyways, thanks for the recipe Ashley! Though I wish I knew where to get orange blossom water and Lyle's golden syrup from :/
Anyways, thanks for the recipe Ashley! Though I wish I knew where to get orange blossom water and Lyle's golden syrup from :/
Max
January 30, 2014
They wont taste anything like Cadbury cream eggs though..
The ingredients are completely different to the proper ones and the Cadburys chocolate is what makes them taste so good!:)You can't substitute the chocolate either.. American chocolate is terrible! :(
The ingredients are completely different to the proper ones and the Cadburys chocolate is what makes them taste so good!:)You can't substitute the chocolate either.. American chocolate is terrible! :(
Dr.Insomnia
January 30, 2014
Cadbury Chocolate is fairly bland, like most commercial milk chocolate. There's hardly any cacao in it - it's mostly sugar and milk. And I don't know what you mean by the blanket statement "American chocolate;" we have hundreds if not thousands of chocolate makers in this country, not to mention amazing imports from Latin America. There is more chocolate variety available in the U.S. than probably anywhere in the planet.
Unless you're claiming that all "American chocolate" is like Hershey's, which no one cooks with unless you count S'mores. Or like the outside of cheap candy bar, which, again, no one cooks with.
Unless you're claiming that all "American chocolate" is like Hershey's, which no one cooks with unless you count S'mores. Or like the outside of cheap candy bar, which, again, no one cooks with.
George A.
December 24, 2014
Ummmm Max, as of a couple of years ago...Cadbury's is American owned!!! So technically...it IS American Chocolate...now! (That's probably why Dr. Insomnia doesn't like it....!) As a British chocolate, it ruled the British (and British owned) market for decades!!
Dustin R.
May 11, 2013
Once they've sat in the freezer/fridge for 10 mins are they ok to leave out for good without fear melting? Assuming I didn't do a perfect tempering...
aneada
April 1, 2013
Wow - what a sin! It was real fun to make them, even if we have no cup measure at home. We made them without lactose, with dark chocolate and magarine. Normaly we couldn't eat such sweets because of the ingredients, so this is a nice alternative for choc & sugar overdose.
Kat
March 31, 2013
I made these and they are wonderful-yes sweet and rich, but hardly so in comparison to the real deal. And made with 'real' ingredients. Impressive to cut in half, but admittedly VERY finicky to make. Very finicky.
WriterToniC
March 30, 2013
I made these today and love them! The recipe was easy to follow, thank you for that. I made them very small which I am now grateful for because small bites are better.
ZB2013
March 30, 2013
I made these yesterday with my daughter, they are great, I didnt add the flavouring and added too much vanilla for my liking, but it's a fantastic recipe. I would recommend go small, very sweet.
Me
March 30, 2013
Um, Golden Syrup is quite possibly the worst ingredient suggestion ever. All it does is make the recipe have a sickeningly strong caramel taste. So I'm sure whoever created this recipe thinks that they have somehow outsmarted Cadbury but all they have really shown is how completely ignorant they are of the difference in sweetening agents.
Mizz A.
April 3, 2013
Not sure why you have this need to be so freakin' rude...really?? Get off your high horse and just accept what it is...a different recipe version on what the store sells.
Lorraine S.
April 5, 2014
I agree x some people make you sick, delicious I think x brilliant recipe X
Andrea G.
April 5, 2014
Yes, anyone who likes the taste of something you don't like the taste of is wrong and bad and stupid, you and you alone know which are the correct foods. It's not as though it's a matter of taste or anything.
CatalunaLilith
March 30, 2013
I've just made these, skipping colouring the center both to save time and not use food coloring, honey instead of golden syrup, and with almond extract instead of orange blossom water. They turned out perfectly, and I'm going to have a hard time stopping myself from eating them all before Easter dinner!
Ingrid C.
March 29, 2013
These are ridiculously sweet. I recommend making them quite small.
allthingsconsideredyummy
April 12, 2014
I thought about using saffron to color as well, but was nervous it would affect the taste too much. Could you pick up on the saffron taste a lot? Did you end up trying turmeric? Thanks!
fiveandspice
March 28, 2013
We're making these tonight in preparation for Easter. I'm planning on flavoring some of them orange and some of them lemon flavored. Do you think it would work to dye the yolks with saffron? I don't generally use any food coloring, and don't really want to buy some just for this.
Hilarybee
March 29, 2013
Do you have plain tumeric? You can make a paste with simple syrup and it makes a pretty decent yellow dye.
fiveandspice
March 29, 2013
That's a great idea too! Wound up using saffron, and it worked pretty well. Next time I'll try turmeric to compare.
allthingsconsideredyummy
April 12, 2014
I thought about using saffron to color as well, but was nervous it would affect the taste too much. Could you pick up on the saffron taste a lot? Did you end up trying turmeric? Thanks!
fiveandspice
April 12, 2014
I only used saffron. It didn't affect the flavor much, but the yolks were very pale, not striking like in the photos of the ones made with dye.
SusanM
March 28, 2013
What a great idea! I'm curious as to how long these last. Could I make them a few days in advance of Easter? Should they be refrigerated until serving?
Paige D.
March 28, 2013
I made these yesterday and they are wonderful! They are quite easy to make and would be great to do with kids once you have the process down (or at least a good understanding of it). The other reviews are correct- the 'yolks' and 'whites' must be very cold-work near your freezer. Also, another reviewer commented on the amount of 'yolk' (said separating dying 1/3 of the mixture is too much) and I agree- I had about 6 extra yolks (so I made some mini yolk-only eggs!). Also, great advice on inserting the toothpicks into a potato; however, you will need to stabilize your potato(s) somehow (I wished I had cut off the bottom of mine, as it wanted to roll over once the toothpicks were inserted. My husband is not a Cadbury Egg fan, but he loved these!
LeBec F.
March 28, 2013
I love cleverness in food; just makes it such fun! You got me thinking (I'm not a fan of conf sugar 'buttercreams', but i do love real buttercreams) that one could also make the egg part with almond paste blended with whipped butter. (i'm a sucker for almond paste.)But it would be beige and not white.....
Rubyred
March 28, 2013
Oh my gawd!!! How do I love thee. Let me count the how many cadbury eggs I can pop into my mouth!!! Yummy Yum Yum!!!!
Mama B.
March 27, 2013
That looks amazing. Any ideas for a natural substitute for the food coloring? Mama @Baby Birds Farm and Cocina
Antonia A.
March 27, 2013
Annatto should work, although the yolks will have a bit more of an orange hue if you're not careful—but the yolks of fresh organic eggs are often quite orange.
Kim @.
March 27, 2013
I've never been a cadbury cream egg fan, but it brings such great easter memories to mind!
midnitechef
March 27, 2013
This is awesome! Oh, you could play with the flavour of the creamy filling...I'm thinking raspberry, coconut, caramel...Mmmm. Happy Easter!
JRG
March 27, 2013
OOh OOH OOOHHHH -- this is the recipe I've been waiting for all my life! Toured the Cadbury factory in Dunedin, New Zealand some years ago and saw how they make them for real. For travelers to the southern hemisphere -- put this on your to-do list. They give you a goodie bag.
Dr.Insomnia
March 27, 2013
I think making "dyed" Cadbury eggs would be fun. Color the whites, color the yolks (other than yellow). Why stick to egg color conventions when the fun of Easter is to make colored eggs? :)
chasey
March 27, 2013
Does anyone have a good source for orange blossom water?
witloof
March 27, 2013
You can buy it at the liquor store, at Whole foods, or any Middle Eastern market.
witloof
March 27, 2013
Also, if you live in NYC, you can get your choice of several brands at Kalustyan. You can buy it online from them as well. Dean and DeLuca sells it but they jack their prices way up.
beth V.
March 27, 2013
I'm a Cadbury Chocolate Mini Egg fan. The cream eggs kinda scare me but this recipe looks fabulous...you may have just turned my fear around. Looking forward to trying the recipe out. Thanks. [email protected]
La P.
March 26, 2013
You must be a magician, because this was one of the hardest recipes to perfect! These suckers melted like nobody's business. I could barely get the toothpick on, much less dip it in the chocolate and pin it to a sweet potato! Phew. They don't look like much, but they do taste pretty great. Thanks for the inspiration!
John H.
March 24, 2013
Just made these! Some notes... The recipe says to take 1/3 of the mixture and dye it yellow. That was WAY too much! If each yolk is 1/2 tsp, you only need to dye about 3 tablespoons. Work quickly and keep your hands ice cold!. If the mixture is even remotely sticky, stop and freeze for a few minutes. Measure out the yolks, freeze; measure out the eggs, freeze; roll the yolks, freeze; press your thumb into egg, freeze.... Wait... Drop yolk into thumbprint and close up, roll and freeze; insert toothpick and freeze. Work near your freezer and pull out one egg at a time.
Jeremiah L.
March 23, 2013
This is exceptionally difficult if you're not working inside a refrigerated unit. The inside part gets soft REALLY quickly. As soon as you take it out of the freezer, it slides right off the toothpick. You might have better luck putting the inside of the egg on a spoon, then dip that into the chocolate. You gotta be quick, b/c the heated chocolate will accelerate the melting.
Robert W.
March 22, 2013
I am having trouble here and would like some advice. I've tried it with corn syrup and I think I am having trouble with the consistency. No matter how long I keep the filling in the freezer, the moment I touch it, it turns into puddy. I'm not sure what I've done wrong (though my theory is is that the syrup isn't thick enough) but is there a way I can fix this? Or maybe my hands are too warm? Should I get gloves?
Barbara H.
March 23, 2013
@ Robert W.Carmona. Corn syrup and Golden Syrup are not the same thing. I would think that Golden Syrup is much more viscous than Corn syrup, hence your problem. You could probably try honey as a substitute. Brown rice syrup might also work. I hope that helps.
FunkyLady
March 23, 2013
Maybe add a little more powdered sugar? I made them with brown rice syrup so if you are re-doing the recipe, thats a good option. Also, the filling really does heat up quickly and is difficult to work with. I found myself putting it back in the freezer frequently. Definitely seems like it'd be easier in a colder climate...
janscott
March 21, 2013
I love this! I'm definitely including them in my kids' Easter basket this year!
Sara J.
March 19, 2013
This is so cool! I can't wait to try it!
I wouldn't use chocolate chips for the dipping chocolate though- they don't melt as nicely as baking chocolate (a lesson I learned from my homemade mallomar experiment).
I wouldn't use chocolate chips for the dipping chocolate though- they don't melt as nicely as baking chocolate (a lesson I learned from my homemade mallomar experiment).
Mariana L.
March 19, 2013
OMG, my childhood favorite! Thank you for posting an elevated version for my adulthood!
John E.
March 18, 2013
I just used honey as a substitute. I added just a few splashes of water to get the consistency I wanted. It's probably not quite as sweet as with the syrup but it does add a bit to the flavor that I like.
FunkyLady
March 18, 2013
I just tried it with brown rice syrup. The filling tastes delicious, now just waiting to shape them...
Rachel M.
March 18, 2013
Agree with Funky Lady--any substitute for Lyle's syrup? Can I make my own syrup?
Michael R.
March 19, 2013
You can just make a syrup with sugar, water and a teaspoon of lemon juice to invert the sugar. I've used this in place of Lyle's or Karo in other recipes.
FunkyLady
March 18, 2013
I can't find Lyle's syrup. Do you think its okay to use brown rice syrup instead?
BeijingRose
March 18, 2013
My daughter loves Cadbury Eggs! I may have to try it...maybe with some coconut added!
Helana B.
March 15, 2013
Be still my beating heart! I can't wait to make these for Easter. I'll be sure to make the Easter Bunny jealous!
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