Here it is Easter time again and which of you do not remember the famous Cadbury Creme Egg usually given to you on Easter morning. The Cadbury Chocolate Egg was originally produced by a British company known as Cadbury Schweppes. How well we all recall the thick milk chocolate outer shell and the yellow and white filling that represented yolk of a real egg.
The Cadbury eggs were usually sold individually and came with a foil wrapping of yellow, red, blue and green and proudly featuring the Cadbury Crème Egg Chick. These eggs have proven over the years to be a popular selling confectionery item particularly around Easter time.
In 1920 the filled version of the eggs were manufactured in England by the Cadbury Brothers. It was While filled eggs were first manufactured by the Cadbury Brothers at their Birmingham Bournville factory in the early 1920s, The egg was an instant hit reaching production of 1.5 million daily.
An interesting manufacturing note is that the white fondant filling is in a solid state when the chocolate eggs are first made. They are injected later with an enzyme that causes the filling to liquefy.
The English version of the egg was first manufactured with a weigh of 40 grams and to this day they remain the same size. Unfortunately the eggs manufactured at the Hershey's plant in America have reduced over the years with the current eggs weighing only 32 grams.
Over time the Cadbury Company has introduced several different products that relate to the original Chocolate creme egg.
The bite size Mini Creme Eggs
Soft Caramel Eggs
Bite size Mini Caramel Eggs
Chocolate fondant filled Creme Eggs
The Orange flavored Creme Eggs
Mint flavor Creme Eggs with the green yolk
Dairy Milk Creme Egg chewy bars
I have included a homemade Cadbury recipe to make the popular eggs with your children. This recipe is the kind where the inside looks like a real egg.
1/2 cup light corn syrup
1/4 cup softened butter
1 tsp of vanilla
1/4 tsp of salt
3 cups of powdered sugar
4 drops of yellow food color
2 drops of red food color
1 - 12 oz. package of milk chocolate
2 Tbsp of shortening
Start by combining the corn syrup, vanilla, butter and the salt in a large bowl. Beat the ingredients well with an electric mixer. Next add the sugar at the rate of one cup at a time while mixing the combination by hand with each addition.
Remove a third of the mix and place it in a small bowl. Add the red and yellow food coloring while stirring. Cover both of the mixes and refrigerate them for at least two hours.
Check the mixes and when they are firm take the orange filling and roll it into a small ball. Wrap around this ball a portion twice its size of the white filling. Form this into an egg shape and place the completed egg on a greased cookie sheet. Repeat this procedure with all the remaining ingredients. When completed refrigerate the batch for a period of three to four hours.
Combine the chocolate chips with the shortening in glass bowl and microwave on the high level for one minute. After removing from the microwave stir it well and microwave again for another minute.
Dip each of the centers into the melted chocolate using a fork. Place the candy onto some wax paper to allow it to dry. After the candy has chilled for an additional one or two hours dip it again and chill a second time.
Give these tasty treats out at Easter time and watch the kids go crazy.
I would like to thank Joseph Parish for supplying this article, cheers.