Nothing says Jesus has risen quite like bingeing on pastel-packaged sugar bombs.
And while Peeps and jelly beans are definitely up there in terms of Easter basket glory, there can only be one savior on Easter Sunday, and it's definitely the Cadbury Creme Egg.
Just look at this beauty:
The particular magic of the Cadbury creme egg is that the chocolate shell houses a gooey, runny "yolk" and "albumen." But while there are some real egg whites involved, the creme filling is really just fondant (aka, lots of sugar) dyed with food coloring to look like the insides of an egg.
Fondant, which is used in lots of candies, is seemingly very easy to make since most recipes call for just three, basic ingredients: water, granulated sugar and corn syrup.
The sugar mixture is simply heated, mixed and cooled until the syrup forms a white creme -- but obsessive and creative bakers know that even one degree difference in the heating and cooling methods can return very different fondants.
So while some folks swear by their homemade Cadbury creme eggs, others will have to stockpile their cabinets with the real thing. They're only on sale until Easter Sunday, after all, and the below 12 recipes give us quite a bit of variation for enjoying their delicate chocolate shell and perfectly gooey fondant filling: