Cadbury Switcheroo: Americans Settle for Second-Best From the Same Chocolate Maker

Photos by John Kiely
The British Cadbury Milk (left) is as different from the American version as our languages are.

I bought into the British-food-is-awful myth for years, until I got a roommate, or flatmate as she would say, from England. Her name was Natasha, though she pronounced it Natasher, and she quickly reinforced the food stereotype with such lunchtime gems as a Ploughman's Special (an ungrilled cheddar cheese sandwich) and Heinz beans on toast.

However, she threw me one night with a spicy and amazing chicken curry, and on her return from a trip home to London, Natasha brought me a Cadbury Milk. "I know what you're thinking," she pre-said. "It's not Swiss or Belgian." I thanked her, and was shocked to find that it was rich and creamy and every bit as delicious as any other fine European chocolate.

Recently, I saw a Cadbury Milk at Randalls, and bought it for memory's sake, but at first taste I knew something was wrong. It tasted grainy and dull, no different in texture from a common Hershey's bar. Then I looked at the wrapper and saw that the candy bar was indeed made by The Hershey Company, under license from Cadbury UK and "By appointment to Her Majesty the Queen.'

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Abe Awad
Abe Awad

American made cadbury chocolate is garbage compared to the real thing. i think it's hershey messing it up with high fructose corn syrup instead of sugar.


Neither American nor British Cadbury Milk Bars contain high fructose corn syrup.  It is the soy emulsifier that gives the American bar a less-than-ideal taste.

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