Recipe by Derf
For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.
Top Review by HelMo
Messy but lots of fun ! Thanks Dorothy ! I used to make these all the time years ago, and had misplaced my recipe. Glad to have found it through this site. This year, my 5 year old and I made only 16 eggs (same amount of ingredients , but bigger eggs) and are wrapping them up in tissue paper to give as gifts to our family. Suggestion. Split off 1/4 portion of the dough and color it yellow. Leave the bigger portion white. Then divide up equal number of balls of both colors. Flatten a white ball, insert a yellow ball, then shape your white around it & form your egg shape. When the finished egg is bitten into, there will be a yellow center inside the white !! Secondly......I use Royal Icing & cake decorating kit to add flowers, designs, and the person's initial...adds a nice personal touch to the gift. Happy Easter ! Jubbies_Mom xo
- 1⁄2 cup butter, softened
- 1 teaspoon salt
- 1 (300 ml) can Eagle Brand Condensed Milk
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 3 drops of yellow food coloring
- 2 1⁄4 lbs icing sugar
- 1 1⁄2 lbs semisweet baking chocolate, melted
- decorative icing
- candy sprinkles
Directions See How It's Made
- Cream butter and salt until fluffy.
- Gradually beat in Eaglebrand, vanilla and food coloring.
- Slowly beat in icing sugar until well blended.
- Knead with hands until mixture is smooth and pliable.
- Form mixture into eggs.
- Place onto waxed paper lined tray.
- Cover and chill for 4 hours or until firm.
- Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
- Place back on tray, let stand until firm.
- Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
- Store covered at room temperature or in the refrigerator.