It’s that time again… time for Cadbury Crème Eggs. While I’m not entirely fond of the original version, I simply adore the caramel and orange flavors. (Hmmm… I wonder what a mixture of the two would taste like?)

Now for a bit of eggciting history. (Sorry, bad I know, I just couldn’t resist.) The Cadbury Company ‘hatched’ its first creamy egg, in 1923. However, the crème-filled creation we are familiar with today was not introduced until 1971. It actually became an Easter time favorite, in 1975, after being advertised on TV for the first time.

The original eggs are formed as chocolate is poured into half of an egg shaped mold. Each half is then filled with white fondant and finally a bit of yellow fondant to create the yolk. Since fondant is more dense than chocolate, none of these ingredients mix together.

When two halves become a whole, the eggs are cooled until the chocolate is completely set. Finally, they receive their foil wrappers and are shipped to a store near you.

Believe it or not, more than 300 MILLION Cadbury eggs are produced, every year. About 100 million of those are exported.

I just ran across an interesting muffin recipe that calls for a caramel crème egg in the center of each. It leaves me wondering just HOW you eat yours?