Recipe#27160

Title: Cream-Filled Easter Eggs

rec.food.recipes archive

Cream-Filled Easter Eggs
1 can sweetened condensed milk
1 cup butter, softened
1 Tbsp corn syrup
2 tsp salt
2 tsp vanilla
11-12 cups icing sugar
food colour
dipping chocolate (or carob chips)
                                                                        
In large bowl combine condensed milk, corn syrup, salt and vanilla.
Add icing sugar in 3 or 4 batches, stirring well after each addition.
Knead until mixture holds its shape and is smooth and pliable.
Divide into thirds. Wrap 2/3 in plastic wrap; set aside. Do not
refrigerate.  Tint remaining 1/3 yellow and roll into balls (yolks).
Chill 30 minutes.  Divide remaining white mixture into 20 pieces.
Flatten each slightly and wrap around yellow yolks to form egg
shapes.  Place eggs on tray; cover with plastic wrap. Chill 4 hours.
Prepare dipping chocolate.  Use a fondue fork to dip eggs into
chocolate.

Dipping chocolate
Melt 4 pkg (225g) of semi-sweet chocolate squares and 
2/3 cup of vegetable shortening.