You Have to Set Fire to Cadbury’s Egg
Easter candy is the best candy ever. No other candy has such an assortment! Easter candy not only encompasses – no, hugs – both chocolate and fruit confections with delight, you can’t deny that egg shaped candy is objectively fun and good. (Reese’s eggs have the best peanut butter to chocolate ratio; trees and hearts can bite my ass. Pumpkins are fine.)
Cadbury does a very good job of Easter, although I’ve never been totally into creamy eggs. (I like Mini Eggs better, although I like guys filled with caramel, especially those with a tall glass of cold milk.) It’s not that Creme Eggs are bad; they are just a little one-dimensional, and this dimension is a prison of sweetness woven from sugar.
Like any other sugary confection (and eggs in general) , it’s best to light it on fire . Charcoal and caramelization give your tongue something new besides sugar, which is a lot of fun . Thanks to the fondant filling and the melting tendency of milk chocolate, the toasted creamy egg has a strong vibe. Put it on Graham’s cracker and be happy.
To make the Cadbury Creme Creme Fried Egg, you will need some table sugar. I know this sounds crazy since I was just chatting about how sweet things are, but the fudge doesn’t like crusting and the little extra sugar on the chocolate shell keeps it from burning and melting completely while you develop that caramelized shell. (It will still burn, but less.) You can also freeze the eggs to prevent the chocolate from melting — an hour should be more than enough.
To make these seared seasonal treats, you’ll need:
- At least 1 Cadbury Cream Egg
- Pile of table sugar
- Sharp, thin blade
If you don’t need a melted egg, put it in the freezer for an hour, but I think a melted egg will work too. Unfold the egg and find the seam that runs vertically through it. Press the blade into the seam of the egg to open it by scooping any loose lipstick back into the chocolate shell. Quickly press each egg half, fondant side down, into the sugar pile. Place on a fireproof surface and toast the sugar using a kitchen burner, gently massaging back and forth over the egg. Eat as it is, place it on a cracker, or add ice cream for a seasonal sundae.