For many Americans seeing Cadbury Creme Eggs in stores is a sign that the time to take the holiday lights down for Easter is just around the corner. Ever since the iconic chocolate treat made its way across the pond to the United States, it has been embraced by sweet-toothed fans across the country.
The Creme Egg isn’t very large so it’s easy to overindulge, and every year, we all end up eating more of the delicious Easter treat than we’re ever willing to admit.
Well, I hate to burst your bubble, but it may be time to start counting how many Cadbury Creme Eggs you consume because they’re alarmingly bad for you.
A Creme Egg contains sugar, milk, glucose syrup, cocoa butter, invert sugar syrup, dried whey (milk), cocoa mass, vegetable fats (palm, shea), emulsifier (E442), dried egg white, flavourings and colour (paprika extract).
Ingredients in packaged food products are often listed in order by weight, which means that there is more sugar than anything else in these beloved chocolatey eggs. Additionally, glucose syrup and invert sugar syrup are also sweeteners used in the treat.
In fact, each Creme Egg contains 26 grams of sugar, which equals to roughly six teaspoons. To drive the point home, one woman posted a photo to Facebook that shows just how much sugar is in each egg, and it’s not an exaggeration when I say that it is way too much.
Wait till you see it…