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A brief history of the Cadbury egg
April 12, 2015, 10:12 am

The Cadbury Creme Egg is a polarizing Easter candy. Some might say it is cloyingly sweet – a milk chocolate egg filled with a creamy white-and-yellow fondant that is meant to mimic a real chicken egg.

Regardless of how one feels about this confection, its prominence is undeniable from coast to coast come Easter time. The story of how the Cadbury Creme Egg came to be so popular starts back in the 19th century, in a small store in Birmingham, England. A man wanted to make better drinking chocolate, and ended up starting something that would be much bigger.

The History of the Cadbury Creme Egg
In 1824, John Cadbury opened up a shop in Birmingham, England, where he sold a variety of drinks including tea, coffee, and drinking chocolate. Cadbury gained some success with his shop and opened up a chocolate and cocoa factory, in 1831, with his brother in order to produce more drinking chocolate.

In 1847, Joseph Fry, a competitor of Cadbury's, began experimenting with making moldable chocolate bars. This sparked Cadbury's experimentation in moldable chocolate, and in 1875 Cadbury created the first chocolate egg filled with sugary treats. By 1919 Cadbury and Fry had merged their companies, and in 1923 they created the very first chocolate eggs filled with cream.

Cadbury Creme Eggs Today
The Cadbury Creme Eggs we know and love (or hate) today, however, were not invented until 1963 under the name "Fry's Creme Eggs". The name changed to "Cadbury Creme Eggs" in 1971. In 1985, Cadbury launched a successful ad campaign, "How do you eat yours?" and the eggs have only achieved more fame as a result.

The Cadbury Creme Eggs are produced by many companies around the world – Hershey having the market rights in the US. It is rumored that they taste different from country to country, and that the candy eggs are sweeter in England because they use cream to make their milk chocolate, versus powdered milk in the U.S.

The festival might be over, nonetheless, the leftover crème eggs wait to be eaten. What if we replace the boring regular eggs with this beloved hallmark of spring, which signifies Easter from a confectionary standpoint, and create a fun recipe twist?

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