Cream-Filled Easter Eggs
1 can sweetened condensed milk
1 cup butter, softened
1 Tbsp corn syrup
2 tsp salt2 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 eggshapes. Place eggs
on tray; cover with plastic wrap. Chill 4 hours.Prepare dipping chocolate.
Use a fondue fork to dip eggs intochocolate.Dipping chocolateMelt 4 pkg (225g)
of semi-sweet chocolate squares and 2/3 cup of vegetable shortening.