Does anyone remember this classic Cadbury Creme Egg commercial? In my family, it instantly established a practice of exclaiming in a childlike voice, “Ee-sser Bunny, Bawk Bawk!”
My mom insisted that every Easter basket must include Peeps – even if that meant splitting up a pack and wrapping them in plastic wrap, since nobody ever ate them – and at least one Cadbury Creme Egg.
This sticky-sweet treat originated in the 1920s. Cadbury merged with a company known as Fry’s and began filling egg-shaped shells with various flavors of creme. The egg as we know it today was introduced in 1963 as the Fry’s Creme Egg. Eventually, Cadbury renamed the egg and, in my opinion, helped the confection become truly iconic. (While a “fried cream egg” might have potential in a diner, it doesn’t exactly scream “candy.”)
In America, it was that commerical that really made this confection a stand-out in the Easter season. In 2019, they began making the “casting call” a real contest. (Seriously, go see those precious little winners.)
Not familiar with the Creme Egg? Its center is a fondant made from sugar, sugar and sugar – along with a little egg white and flavoring. The “yolk” has a little paprika extract added to add the signature yellow, but it’s the same stuff. This sweet goo is added to a thick milk chocolate shell; originally, this was the signature Cadbury Dairy Milk, though it changed in 2015 to much derision. It all comes wrapped in foil – though Canada has plastic shells, which seem to cut the egg in half, I’m guessing due to the potential choking hazard.
The classic Creme Egg is sold between New Year’s Day and Easter. In the UK, they tested selling them year-round and found that sales actually decreased. We love false scarcity! That said, there are other varieties that are sometimes available throughout the year. They haven’t gone after a ton of seasonal releases, mostly sticking to their lane… with the notable exception of the horrid-looking Screme Egg. Most varieties have played around with the fillings, changing it up with everything from caramel to Chips Ahoy! cookie dough.
In the US, Cadbury Eggs are produced by Hershey. They have a perpetual license for these eggs – and other Cadbury products – basically ensuring that they’d never have to compete. The chocolate absolutely is different, but still silkier and less harsh than Hershey’s OG recipe.
This year, if you find yourself peeling a delicious creme-filled chocolate egg, give it a try for me: “Ee-sser Bunny, bawk bawk!”