Post by chief_cook2 on Mar 27, 2003 21:07:42 GMT -6
1 C. soft butter
2 tsp. salt
4 tsp. vanilla extract
1 can Eagle Brand sweetened condensed milk
10 C. icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate
Beat butter, salt and vanilla extract until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead till smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!! Servings: 4