Introduction: Homemade Cadbury Creme Eggs. Cadbury Eggs Decoded!  Finally, you can make Cadbury-style Creme Eggs at home any time of year.  And you want to know the biggest secret?  The recipe is incredibly simple!  The molding takes some time and patience, but if you're not concerned about looks, these babies are easy to crank out, and possibly more addictive than the real things. Step 1: Ingredients. Tools:MixerScaleEgg-Shaped Candy MoldChocolate Melter (opt)Ingredients:
		170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
		58g (1/4 cup) butter, room temperature
		375g (3 cups) confectioner's powdered sugar (icing sugar)
		1 teaspoon vanilla
		1/4 teaspoon salt
		yellow food coloring
		1 (12 ounce) bag milk chocolate chipsScoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 2: The Filling. You're going to be really astounded at how easy this is. 
Cream together the corn syrup, butter and vanilla. 
Sift in the confectioner's powdered sugar and beat until incorporated.
Ok yeah, that was it. 
Now to get fancy and separate the filling into whites and yolks!
Take out about a third of the filling and stir in some yellow food coloring.  Now you're done!
Put the two bowls in the fridge, as they're easier to work with once they're set up a little. Step 3: Shaping the Innards. This step is sticky!  It helps to keep your hands clean and cold.
Make little yolk balls out of the yellow mixture.  Place them on some parchment (seriously, not foil like I did. It was a mess).  Put them back in the fridge or even the freezer to firm up.  These babies get soft fast!
When the yolks are set up, you can start embedding them in the whites.  Scoop an amount of white filling out and flatten it into a circle.  Place the yolk ball inside, and wrap the white around it.  Know what to do next?  Stick it in the fridge.
*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag.  This would save a LOT of time. Step 4: Filling the Molds. Melt the chocolate in a double boiler or in short bursts in the microwave.   Fill the molds with the chocolate and swirl to coat the sides.  Alternatively, use jorgegunn's method as detailed in Handmade Chocolate Boxes to fill the molds entirely, let the outsides set, and pour out the excess. 
Once the molds are set, plop a filling ball into half of each mold.  Using more melted chocolate, join the two halves of the egg together.
Let set and demold.  The freezer does wonders for this step. Step 5: Alternative Method. If you aren't using molds, you can try this method.
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted. 
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).
Once the chocolate is set, you can dip them again for an extra chocolatey shell! Step 6: Do Not Despair. Not all of my attempts were successful, and I feel it's as important for me to share my failed attempts along side my successes. 
Here you can see that my shells weren't thick enough or sturdy enough or I didn't let them set up enough.  There were a lot of delicious mistakes made this day.  And in the end I discovered that the egg shape really isn't necessary to creating a really delicious candy. 
Chocolate is hard enough to work with.  If you have the patience to attempt adding a mold into the process, go for it.  The results will be something truly spectacular!