1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bag milk chocolate chips
| 1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. 2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. 3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. 4. Cover both mixtures and refrigerate for at least 2 hours, or until firm. 5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap a portion of the white filling around it that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm. 6. Microwave chocolate on high speed for 1 minute, stir gently and microwave again for 30 seconds more. Stir again. You want the chocolate to melt slowly. If you heat it up too fast it may seize up on you, and you'll have to start over. 7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. 8. After 1 to 2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs. |
From: Top Secret Recipes
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