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      RECIPE TITLE "Chocolate/Creme Easter Eggs" Author: Kaylin
    subscibe to her daily mailing list realfood-request@Mailing-List.net

    yields12 people time--difficultymoderate

      RECIPE INGREDIENTS

    • 1/2 cup Light Corn Syrup,
    • 1/4 cup Butter or Margarine -- softened,
    • 1 teaspoon Vanilla,
    • 1/4 teaspoon Salt,
    • 3 cups Powdered Sugar,
    • 4 drops Yellow Food Coloring,
    • 2 drops Red Food Coloring,
    • 1 bag Milk Chocolate Chips -- 12 ounces,
    • 2 tablespoons Vegetable Shortening

      RECIPE METHOD

    1. Combine the corn syrup, butter, vanilla, and salt in a large
      bowl. Beat well with an electric mixture until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
    2. Remove 1/3 of the mixture and place it in a small bowl. Add food coloring and stir well. Cover both mixtures and refrigerate for at least 2 hours.
    3. When mixtures are firm, roll a small, marble-sized ball from the orange filling, and wrap a portion of the white filling (approx. twice the size) around it. Form this filling into the shape of an egg and place it on a cookie sheet that has been brushed with a light coating of vegetable shortening.
    4. Repeat process with the remaining filling ingredients, then refrigerate these "eggs" for 3-4 hours or until firm.
    5. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir and microwave again for 1 minute more and stir. Use a fork to dip each center into the chocolate, then tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill.
    6. After 1-2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Wrap eggs in colored plastic wrap, tying ends with colored bits of ribbon. Store in a cool, dry place until ready to serve.

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