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I want to buy the filling of Cadbury Creme Eggs to use it in another dessert. I remember that being available but I cannot come up with the keywords to search for it. Maybe something similar is sold by another company with another name?

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Apparently someone thinks the question is too localized. Which would imply that they don't live in the western hemisphere where Cadbury Eggs proliferate this time of year. – Sobachatina Feb 25 '13 at 16:26

The keyword you are looking for is "fondant".

Fondant is a soft candy characterized by a smooth texture that comes from small sugar crystals.

It can be as simple as sugar and water boiled to the right temperature and allowed to cool undisturbed. Kind of like fudge without the fat and chocolate.

The filling of Cadbury Creme eggs is called "poured fondant" vs the more solid "rolled fondant" that is often used to decorate cakes.

There are many recipes for fondant online and it can be purchased premade.

See this question: What is Fondant?

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I'm curious, in the question you linked, Hobodave's answer mentioned beating the sugar water mixture into creaminess, while you said allowed the mixture to cool undisturbed. Is that just a different stage of making fondant? Let it cool undisturbed first, and then beat it? – Jay Feb 25 '13 at 21:26
@Jay- correct. Like fudge, to get small crystals you have to let it cool to 150F or so without any crystals and then beat it like mad so you get a ton of tiny crystals all at once. – Sobachatina Feb 25 '13 at 21:33
Also the link you added to the purchased premade fondant is not actually premade. You have to add water, corn syrup and extract to it(says so in the description), which basically means its just powdered sugar. over $10 for 4lbs of powdered sugar doesn't sound like a very good deal lol – Jay Feb 25 '13 at 21:44
Good catch. I haven't tried actually using those products. – Sobachatina Feb 25 '13 at 21:46
@Sobachatina - Fair comment on dropping the temp I just figured solution 1 was too simple for words, updated it. The glucose helps with the crystal BTW :) – ferdiesfoodlab Feb 25 '13 at 22:52

You can make your own in minutes: (requires wooden spoon and bowl)

400g icing (confectioners) sugar
75ml water
150ml glucose
5 drops yellow food colouring (leave out for white!)

Mix the water and glucose until smooth, then add the icing sugar until you have the desired consistency, then add the food colouring, if you're making the yellow centre!

You can go the pro route: (requires sugar thermometer and standing mixer)

100ml water
100ml glucose
750g sugar (fine or normal grain)

Heat to sugar to soft ball stage (235-240F/113-116C)
Pour into a standing mixer and let the temp drop to 118F/48C
Then mix until creamy.
Add flavouring or colouring after about 30sec of mixing.

I know which I'd rather do with the kids at Easter!!!

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You can make a lower-fat, minimally-processed version by whipping together cream cheese and powdered sugar:

  • 8 oz low-fat cream cheese
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract
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I'll grant you the sugar but the filling contains neither saturated fat nor preservatives. It is all sugar and corn syrup with a little food coloring and egg whites. The saturated fat is in the milk chocolate. – Sobachatina Feb 25 '13 at 20:52
It sounds like you might have some cooking knowledge worth sharing, but do keep in mind that this is a cooking site, not a "cooking how I think people should cook" site - many people are fine with eating saturated fat and sugar and many other things, so if they ask about it, we'll answer. In this case, it sounds like your substitute isn't a very good one - as Sobachatina says, the original doesn't have anything like cream cheese in it. – Jefromi Feb 25 '13 at 21:02
We have a fairly strict rule against health claims here, especially unsubstantiated claims of this nature. Please stay on topic and stick to the culinary side. Since this answer did have some useful information, I've edited out the ranty part to make this answer presentable. – Aaronut Feb 26 '13 at 2:48
Correct or not, I think that cream cheese idea is genius. Not being overly fond of the fondant egg version of the Cadbury delight, I like the idea of new flavor versions. I absolutely love cheesecakes and cakes with cream cheese icing, so what would make a better filling for a Cadbury egg than cream cheese. Now I need to know how to make the egg to surround it. A cheesecake flavored Cadbury egg, would go very nicely with a Cadbury caramel egg. Yum... Cadbury. Does anyone have any suggestion for the cream cheese filling? Should it work as it is, or does it need some corn syrup? If I must avoid – Stephanie. Mar 21 '13 at 9:10
I was torn apart last time I spoke out against corn syrup (in a somewhat reserved fashion, I might add), so yes! Definitely add corn syrup, it is my favorite! If you use approximately 10 cups corn syrup for every 8 oz cream cheese, you'll be golden. Just make sure to use a binding agent so its consistency is a little thicker than water. By the way, the ingredients I listed previously result in a light, creamy filling, kind of like a mousse. You probably could add corn syrup up to ~1:1 with the cream cheese to get a thicker filling. – pulverize Mar 21 '13 at 20:43

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