Sunny Chocolate Easter Eggs

Nothing but Eagle Brand could make these fondant filled eggs so melt-in-your-mouth delicious. For a special Easter egg hunt, or as a delectable homemade gift, decorate your eggs with sprinkles and tube icing, wrap in cello and tie with a ribbon.

• Ready In: 40 mins
• Yields: 30 eggs

Ingredients

• 1⁄2 cup butter, softened
• 1  teaspoon salt
• 1 (300 ml) can  regular eagle brand sweetened condensed milk
• 1  teaspoon vanilla extract or 1  teaspoon  almond extract
• 3  drops  yellow food coloring
• 2 1⁄4 lbs icing sugar (1kg)
• 1 1⁄2 lbs  semisweet chocolate, melted (680g)
•  decorative tube  icing (pink, blue, green, yellow)
•  candy sprinkles

Directions

1. Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.
2. Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.
3. Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
4. Decorate with sprinkles or let choolate stand until firm and decorate with icing.
5. Store covered at room temperature or in the refrigerator.