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Copycat Cadbury Eggs Recipe

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★★★★★

4.9 from 124 reviews

This Copycat Cadbury Eggs recipe recreates the beloved candy treat with a creamy, sweet filling encased in a smooth chocolate shell. Perfect for Easter or any chocolate craving, these homemade eggs combine a soft, sugary center tinted with yellow food coloring to mimic the yolk, surrounded by a rich milk chocolate coating. Optional invertase adds a gooey texture that becomes liquid after a few days, just like the store-bought version.

Ingredients

Scale

Filling

  • 1/2 cup Light Corn Syrup
  • 1/4 cup Butter, softened
  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • Yellow Food Coloring, to desired shade
  • 1/4 tsp Invertase (optional)

Chocolate Coating

  • 12 oz Light Cocoa Candy Chips or Milk Chocolate Chips

Instructions

  1. Cream Filling Ingredients: In a mixing bowl, combine softened butter, vanilla extract, and light corn syrup. Beat together until smooth and creamy to create the base for the filling.
  2. Add Powdered Sugar: Gradually add powdered sugar a little at a time, mixing continuously until the sugar is fully incorporated and the mixture becomes thick and pliable.
  3. Add Invertase (Optional): For an authentic gooey center, stir in 1/4 teaspoon invertase. This enzyme will liquefy the filling within 2-3 days, mimicking the classic Cadbury egg texture. Skip this step if you prefer a firmer center.
  4. Color the Yolk Filling: Transfer about one-third of the filling into a separate bowl. Add yellow food coloring gradually until you reach a vibrant yolk color.
  5. Chill Filling: Refrigerate both the white filling and the yellow filling separately for around 30 minutes to firm up the mixture, making it easier to shape.
  6. Form Yolk Balls: On a parchment-lined baking sheet, roll the yellow filling into 1-inch balls. Place them spaced apart and refrigerate for 30-45 minutes until firm and set.
  7. Shape Egg Centers: Flatten the chilled white filling into circles large enough to wrap around the yellow balls. Place a yellow ball in the center of each white circle, then carefully wrap the white filling around it, shaping it into an egg form. Return the shaped eggs to the parchment paper and chill in the fridge or freezer until solid.
  8. Melt Chocolate: Melt the chocolate chips in the microwave in 30 second increments, stirring between each, until smooth and fully melted.
  9. Coat Eggs in Chocolate: Using a fork, carefully dip each shaped egg into the melted chocolate, fully covering it. Allow excess chocolate to drip off before placing back on the parchment paper.
  10. Set Chocolate Coating: Refrigerate the chocolate-coated eggs until the chocolate hardens and sets completely, ensuring a firm shell.

Notes

  • If you do not use invertase, the centers will remain solid but still delicious and flavorful.
  • Handle the eggs gently when dipping in chocolate to maintain their shape.
  • Use a high-quality milk chocolate or candy coating for best results and smooth finish.
  • Store finished Cadbury Eggs in the refrigerator and consume within a week for optimal freshness.
  • Allow the invertase-filled eggs to liquify fully by storing them at room temperature for 2-3 days before eating.

Keywords: Cadbury eggs, copycat recipe, homemade candy, Easter candy, chocolate eggs, candy coating, invertase, creamy center

Find it online: https://miarosetti.com/copycat-cadbury-eggs-recipe/