Cream-Filled Easter Eggs
1 can sweetened condensed milk
1 cup butter, softened
1 tablespoon corn syrup
2 teaspoons salt
2 teaspoons vanilla
11 to 12 cups icing sugar
1.In large bowl, combine condensed milk, corn syrup, salt and vanilla.
2.Add icing sugar in 3 or 4 batches, stirring well after each addition.
3.Knead until mixture holds its shape and is smooth and pliable.
4.Divide into thirds.
5.Wrap 2/3 in plastic wrap; set aside. Do NOT refrigerate.
6.Tint remaining 1/3 yellow and roll into balls (yolks); chill 30 minutes.
7.Divide remaining white mixture into 20 pieces.
8.Flatten each slightly and wrap around yellow yolks to form egg shapes.
9.Place eggs on tray; cover with plastic wrap. Chill 4 hours.
10.Make dipping chocolate (recipe below).
•4 packages semi-sweet chocolate squares
•2/3 cup vegetable shortening
1.Melt the chocolate and shortening together, stirring well.
2.Using a fondue fork, dip the eggs into the chocolate, then place on waxed paper to set.