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Cream-filled Eggs
1 can sweetened condensed
milk
1 cup butter, softened
1 tablespoon corn syrup
2 teaspoons salt
1 teaspoon vanilla
11-12 cups powdered sugar
yellow food color
chocolate melts
Combine condensed milk, corn syrup, salt and vanilla.
Add sugar in batches, stirring well after each addition.
Knead until
mixture holds its shape and is smooth and pliable.
Divide into mixture into
1/3 and 2/3 thirds.
Wrap the 2/3rds in plastic wrap; set aside. (Do not
refrigerate.)
Tint remaining portion yellow and roll into balls, this will be
the yolks.
Refrigerate 30 minutes.
Divide remaining white mixture into 20
pieces.
Flatten slightly and wrap around the "yolks" forming the egg
shape.
Place eggs on a cookie sheet, cover with plastic wrap, and refrigerate
four hours.
Melt chocolate.
Quickly dip eggs in chocolate to coat. Let
chocolate harden.
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