Giant Salted Caramel Filled Easter Egg by Billington's

  • Total Time

    3h 0m
  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 0 Reviews

    No ratings yet


We have gone a bit overboard with this one, but it's so fun and you should make it. We've filled a chocolate shell with pure Billington's caramel. You could easily turn this into salted caramel by simply adding some salt. It's definitely for sharing though. 

The beauty of using Billington's sugar is that you can increase/decrease the richness in flavour of the caramel by simply swapping the sugar that you use. To show you how, check out our Salted Caramel Sauce Three Ways recipe.


  1. Melt the chocolate in a bowl over a pan of simmering water.

    Top Tip: How to Melt Chocolate
    • 600g Dark Chocolate
  2. Line a baking tray with baking parchment.

  3. Spoon the chocolate into the egg mould and swirl to coat thinly. Place the mould upside down on the baking parchment and allow the chocolate to set for 10 minutes. By placing the mould upside down the chocolate will thicken around the edges where you need it to be strongest.

  4. Repeat this process to make 3 layers.

  5. Allow the eggshells to set completely before turning out.

  6. Make the caramel by gently melting all the ingredients together until smooth, then chill in the fridge until firm.

    • 390g Dulce de Leche
    • 100g Condensed Milk
    • 100g Unrefined Light Muscovado Sugar (We like Billington's)
    • 100g Butter (Unsalted)
    • 1 1/2 tsp Salt Flakes
  7. When you are ready to make the egg fill both chocolate halves with the caramel and stick together with melted chocolate and then chill again until needed.

    Top Tip: Storage Instructions

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!