Cadbury Ruins Easter by Changing Cadbury Creme Egg Recipe

Staff Writer
Kraft is no longer using Cadbury Dairy Milk in their recipe for the beloved candy Easter eggs sold in the U.K.
Cadbury Ruins Easter by Changing Cadbury Creme Egg Recipe
Facebook: Cadbury

A change to the Cadbury Creme Egg recipe? Not an eggs-cellent idea.

Cadbury Creme Eggs are arguably the best (and definitely the sweetest) part about Easter. But British Easter candy enthusiasts beware: Kraft (which acquired Cadbury in 2010) has reportedly changed the recipe for the iconic sweet. They will no longer use Cadbury Dairy Milk chocolate in their chocolate eggs. Not only that, but cartons of these treats will now come in packages of five instead of six (without lowering the price), according to comments on Cadbury's Facebook page. The change is only affecting U.K. candy eggs (American versions have long been made from powdered milk).

"It's no longer Dairy Milk," a spokesperson from Mondelēz, a spin-off of Kraft, told The Telegraph. "It's similar, but not exactly Dairy Milk. We tested the new one with consumers. It was found to be the best one for the Creme Egg, which is why we've used it this year.”

Now the eggs sold in the U.K. will be made with a traditional Cadbury milk chocolate, made with powdered milk in lieu of the premium whole milk. Will the difference significantly change this Easter treat’s flavor profile? Passionate fans of the original recipe have taken to Twitter to voice just that concern:

Ease your pain over the changed Cadbury egg by making your own at home.

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