You might wonder why a vegan atheist is reverse engineering Cadbury Creme Eggs, but look: my philosophy is that there’s (just about) never a reason not to party, okay?*

I never even liked Cadbury Creme Eggs as a kid — I found them too cloyingly sweet to get through an entire one in one sitting. So when I made this copycat recipe from scratch, I made them about half the size of the store-bought kind. Either my tastebuds have finally aged enough for me to enjoy food like this, or this homemade version tastes better than the store-bought kind. They’re messy as all get-out to make, but I think they’re worth the mess purely for the novelty factor.

By the way, you can definitely make yours a lot more professional looking than the ones I’ve pictured if you use candy molds — or even cupcake liners, if you want peanut-butter-cup-shaped candy — or even just let them dry upright on skewers or toothpicks. Have fun, and you can thank me later for making it easy for you to whip up some homemade vegan Cadbury Creme Egg milkshakes, or any of these other totally real recipes. Haha, ha.

5.0 from 7 reviews

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Vegan Cadbury Cream Eggs
Recipe type: Dessert
Cuisine: British
 
Ingredients
  • ½ c light corn syrup
  • ¼ c vegan butter
  • 1 tsp vanilla
  • 3 c powdered sugar
  • red and yellow food coloring
  • 12 oz vegan chocolate chips
  • 2 tsp shortening
  • wax or parchment paper
  • egg-shaped candy mold or skewers, optional
Instructions
  1. In a medium bowl, cream together corn syrup, butter and vanilla.
  2. Beat in powdered sugar until smooth.
  3. Place about a third of the mixture in a small bowl.
  4. Add food coloring drop by drop until you’ve achieved the desired color.
  5. Tightly cover both bowls and refrigerate for at least an hour.
  6. Line two cookie sheets with wax or parchment paper.
  7. Using a teaspoon and your hands, form balls out of yellow fondant and place on a cookie sheet.
  8. Place cookie sheet in freezer.
  9. Using a tablespoon and your hands, form white fondant into balls.
  10. Flatten white balls into discs; place on cookie sheet.
  11. If whites are still firm enough, you can go ahead and start filling them with the yellow centers. Otherwise, place sheet in freezer for a little bit until they firm up.
  12. Place one white disc in the palm of your hand.
  13. Drop a yellow ball into the center of the disc, and fold white around it.
  14. Roll fondant into a larger ball and place on a cookie sheet.
  15. Repeat with remaining fondant and place balls in freezer for another half hour.
  16. In a double boiler or microwave, slowly melt together chocolate chips and shortening, stirring until completely smooth.*
  17. Skewer a fondant ball with a toothpick and dip in chocolate, taking care to shake off any excess.
  18. Place coated balls in refrigerator to harden fully.
  19. Store in an airtight container in the refrigerator.
Notes
*If you’re using candy molds, now is the time to paint one side of the molds with a thin layer of chocolate. Let cool before placing fondant balls inside.
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*The fact that humans eat another animal’s eggs is totally backwards, and I’d hate to encourage anyone to think about them as some sort of chic food item, but come on, look at those chocolate-coated, neon orbs! If you’re gonna eat food shaped like an egg, it might as well be vegan.

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