How to Make Copycat Cadbury Creme Egg Candy at Home

Variations

Simple swaps let you customize flavor and texture:

• Peanut butter: Replace the filling with a peanut butter mixture (start with 1/4 cup powdered sugar and add more to reach firmness).
• Nuts: Fold in finely chopped almonds, pecans, or walnuts for crunch and flavor.
• White chocolate shell: Use white chocolate or compound white wafers for a different look and taste.
• Extracts: Sub mint, orange, or raspberry extract for a flavored filling.
• Caramel center: Add a small dollop of thick caramel in the center for a gooey surprise.

Note: Not all substitutions have been tested; results may vary.

Step 1: Melt 1 1/2 cups chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.

Step 2: Pour melted chocolate into each egg mold cavity about one-third full. Use a pastry brush to coat the sides evenly, forming the shell.

Step 3: In a small saucepan combine 2/3 cup whole milk and 1/2 cup granulated sugar. Heat over medium, stirring frequently, until it bubbles and the sugar dissolves (about 5 minutes).

Step 4: Remove from heat, stir in 1 tablespoon vanilla extract, and pour the mixture into a large heatproof bowl.

Step 5: Gradually whisk in 7 cups powdered sugar, adding about 1 1/2 cups at a time until combined. Add 2 tablespoons melted refined coconut oil and whisk until the filling is thick and creamy.

Step 6: The finished filling should be thick and easy to scoop. If the powdered sugar clumps, sift before adding for a smooth texture.

Avoid overheating the chocolate and ensure the shell is thick enough. A shell about 1/4 inch thick will be less likely to crack.

Aim for a shell approximately 1/4 inch thick so it can hold the filling without breaking. If the first layer is thin, chill the mold and add another coat.

Pour or tap out excess chocolate back into the bowl and reuse it to fill remaining cavities.

• 1 1/2 cups chocolate melting wafers (or almond bark)
• 2/3 cup whole milk
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 7 cups powdered sugar
• 2 tablespoons refined coconut oil, melted
• 1–3 drops yellow gel food coloring
• 1 drop orange gel food coloring

1. In a microwave-safe bowl melt chocolate wafers in 30-second intervals, stirring until smooth.
2. Fill each egg mold cavity about one-third full and let sit 1–2 minutes.
3. Use a pastry brush to coat the sides evenly. Tap out or pour back any excess chocolate. Chill for 2–3 minutes so the shell firms.
4. If needed, add a second layer of chocolate to reach about 1/4-inch thickness and chill again.
5. In a small saucepan whisk together milk and granulated sugar; heat over medium until bubbly and the sugar dissolves.
6. Remove from heat, pour into a heatproof bowl, and whisk in vanilla.
7. Add powdered sugar in batches, whisking between additions until incorporated. Stir in melted coconut oil.
8. Reserve 1 cup of filling in a small bowl and tint with yellow and a touch of orange food coloring for the yolk.
9. Fill each shell one-third with white filling. Add about 1 teaspoon of colored filling for the yolk, then cover with more white filling until 3/4 full.
10. Seal with remaining melted chocolate and chill until set. Decorate as desired, then remove from molds and serve.

Yields: Using a small egg mold, this recipe can make about 24 eggs.

Storage: Store in an airtight container at room temperature for 1–2 weeks if cool; otherwise refrigerate for up to 3–4 weeks.

Freezing: Freeze in a sealed container for 4–5 months and thaw at room temperature before serving.